Broccoli, potato, and cheese soup

Ingredients

1 tablespoon canola oil
3 cloves garlic, minced
1 yellow onion, chopped
4 stalks celery, chopped
2 large heads of broccoli, chopped
2 potatoes, peeled and chopped
3 cups water
1 vegan bullion cube
2 tablespoons nutritional yeast
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon black pepper
1/2 cup parsley, minced
Smoked paprika, to garnish

Cheese sauce:
2 tablespoons all purpose flour
1.5 cups almond milk
3/4 cup nutritional yeast
1 tablespoon non-dairy butter
1 tablespoon dijon mustard

Directions
1. Heat oil on medium heat in a large pot. Add garlic, onion, celery, broccoli, and potatoes. Cook for 5 minutes. Add water, bullion cube, nutritional yeast, cayenne pepper, and garlic powder. Continue to cook until the potatoes start to become tender.
2. Add the mixture to a blender and blend until smooth. Return the mixture to the pot. Add the remaining ingredients.
3. To make the cheese sauce, add flour to a medium size pot. Slowly whisk in milk and nutritional yeast. Cook over medium heat. Once warm, add butter and dijon mustard. Continue whisking and cook over medium heat for about 3 minutes. Add the cheese sauce to the soup and mix. Garnish with smoked paprika.