Broccoli  Cheeze  Soup

3 med potatoes, peel, duce (freeze peels to make broth)
3 lg carrots, peel, dice
1 bunch broccoli, cut into florets and stems - peel & slice (or 1 - 2 bags frozen broccoli)
water
1 c plain soy milk
1/2 c raw cashews
1/2 c nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1 tsp Mrs Dash - original blend
1 tsp Spike
1/4 - 1/2 tsp celery salt

In large pot, cover diced potatoes & carrot with water.  Simmer until tender, approx 15 min.  Meanwhile,
steam broccoli until tender.

While vegs are cooking, puree cshews and all seasonins ub a blender with soy milk.  When  potatoes &
carrots are done, add them to the cashew mixture & re-blend with enough hot cooking liquid to make a 
creamy cheese soup consistency.  (It may be necessary to be use most of the cooking water.)  Do this 
in batches as necessary.

Return puree to pot.  Stir in broccoli.  Reheat as necessary.

Serves 4