4 T butter

3 T all purpose flour

1 small white onion

1 elephant clove garlic

1 1/2 c no-sugar added plain almond milk

1 quart chicken stock

4 carrots

3 broccoli crowns

1/2 c half and half

1/2 c shredded cheddar cheese

2 t salt

pepper to taste

This soup starts by prepping the vegetables. Dice the onion and peel the garlic (mince as well if you don't have a microplane, which is what I use). Then wash and peel the carrots and broccoli. I peel the stalk of the broccoli because I like to dice the stem for adding to the soup. Thinly slice the carrots. Then dice the stalk of the broccoli and create small florets from the crown.

Heat a large soup pot over medium-low heat. Melt butter, then slowly whisk in the flour one spoonful at a time, stirring constantly. The whole process should take 1 to 1.5 minutes. This is called a roux. The roux should have movement to it (i.e., not complete paste). Add onion and garlic (grate garlic into pot with microplane if not minced). Saute for 2-3 minutes, adding splashes of almond milk to keep the roux from burning. 

Slowly add chicken stock and remaining almond milk while stirring constantly to incorporate with roux. Turn heat to medium. When the stock is steaming add the carrots and broccoli and cook for 10 minutes. Add cream, then cheese (in small handfuls). Add salt and pepper, then simmer for 10 more minutes. Serve immediately.