Dice all the veggies into bite size pieces

Add chicken stock, bouillon, broccoli, onion, celery, and carrots to a stock pot

Add salt and pepper to taste

Bring to a boil and cook til tender

When veggies are cooked down and tender, add about 4 cups of water to the soup

Bring back to a boil.

Add the flour to a measuring cup, then pour in a few ladles of the soup broth

Mix the flour and broth together until lumps are gone

Pour the flour and broth mixture back into the soup and stir

Simmer for 20 minutes, stirring occasionally until soup begins to thicken

Add almond milk and cheese

Simmer for another 30 minutes, stirring occasionally