INGREDIENTS
▢2 tablespoons butter
▢½ cup white onion, chopped
▢2 cloves garlic, minced
▢1 large carrot, peeled and diced
▢2 tablespoons wheat flour (white flour)
▢3 cups of vegetables broth or( just warm water)
▢1 cup cream
▢1 cup milk
▢4 cups fresh broccoli, chopped
▢1 teaspoon salt
▢½ teaspoon ground black pepper
▢¼ teaspoon nutmeg (optional)
▢8 ounces cheddar cheese, freshly shredded
INSTRUCTIONS
Heat butter in a stock pot over medium-high heat until melted.
Add onions, garlic and carrots , stirring occasionally, for about 4 minutes or until onions are cooked through and translucent.
Stir in the floor let cook for 1 minute then add the broth and stir until combined.
Stir in the cream, milk, broccoli, salt, pepper and nutmeg until combined.
Continue to simmer about 5 minutes in low heat, until broccoli is cooked through.
add grated cheddar cheese until melted and well combined with the soup.
Serve hot with your favourite bread and/or salad.