"Cheese-less" Broccoli Cauliflower Cheese Soup

I made this on a whim today as part of my pursuit of a grainless, more veggies, more protein diet.  Last week I spoke of cleansing by eating more vegetables.  Broccoli and cauliflower are both cruciferous vegetables which have detoxifying and cancer-fighting properties.  They both contain isothiocyanates, substances which have been shown inhibit growth of cancerous tumors.  They also contain sulfur containing compounds which detoxify our bodies at the cellular level.  The best thing is that this soup tastes so good that my girls said that they couldn't stop eating it--it was that good.  I hope you enjoy it!
(Gluten, dairy and egg-free)

1 head broccoli, cut up
1 small head cauliflower, cut up
2 carrots, shredded
Optional:  1/4 cup wakame soaked in 1 cup water for 15 minutes, then drained and chopped(dried seaweed--can find at Whole Foods)
1 medium onion, chopped
4 medium cloves garlic, minced
2 T. Olive oil
filtered water
1 T. soy-free Earth Balance spread or olive oil
sea salt
1/2 tsp. dry mustard powder
2 tsp. tapioca starch
2 cups plain, unsweetened almond milk (not vanilla!)

Saute' onions and garlic in olive oil.  Add remaining vegetables and a few tsp. sea salt.  Bring to a simmer and cook until vegetables are tender.   Place about 2/3's of the soup and the optional wakame in a blender and puree until smooth.  Set the rest of the soup aside in another container (the un-pureed part.)  In the soup pot add Earth Balance or olive oil, mustard powder and tapioca starch and stir the roux being careful not to burn.  Slowly pour in almond milk, stirring constantly until thickened.  Add the pureed soup and the reserved un-pureed soup back into the pot.  Season to taste with sea salt.