✤1/2 tbsp olive oil
✤1 large head of broccoli, cut into bite sized florets (~407g)
✤1 large sweet onion, finely diced
✤1-2 large carrots, finely diced (~200g)
✤3 large cloves of garlic, minced
✤3 tbsp all-purpose flour
✤3 cups vegetable stock
✤1/2 cup heavy cream
✤1 ½ cup milk (almond works good)
✤ salt & pepper, to taste
❖Heat the oil in a heavy bottom stock pot over medium heat. Add in the onion, carrot & garlic and sauté for about 3 minutes.
❖Add the flour and whisk well to combine. Slowly add in the stock, whisking continuously until well incorporated. Add in the cream & milk and stir to combine.
❖Bring the liquid to a boil, being careful it doesn’t burn, then reduce heat to a simmer. Add in the broccoli and season with salt & pepper.
❖Simmer for about 15 minutes or until broccoli is tender, stirring occasionally. The soup should be nicely thickened.
