Broccoli and Potato Soup

4 cups frozen broccoli florets, cut into small pieces

3 cups vegetable broth

2 cups frozen chopped hash brown potatoes

1 medium onion, chopped

1 tsp dried dill weed

1 tbsp horseradish mustard

2-1/2 cups unsweetened almond milk

Freshly ground pepper to taste

Place broccoli, broth, potatoes, onion and dill weed in a medium pot. Bring to boil. Cover and cook on low heat for 12 – 15 minutes. Add almond milk, mustard and pepper. Heat through and serve at once.