Broccoli and Carrot Soup Recipe

• 1 medium Onion (chopped)
• 2 medium Carrots (chopped)
• 2 Celery Ribs (chopped)
• 1 tbsp Butter
• 3 cups Fresh Broccoli Florets
• 3 cups Fat-free Milk (divided)
• 3/4 tsp Salt
• 1/2 tsp Thyme (dried)
• 1/8 tsp Pepper
• 3 tbsp All-purpose Flour

• Cook the onion, carrots and celery in butter, in a large saucepan, for 3 minutes.
• Add broccoli and cook for another 3 minutes.
• Stir in 2¾ cups milk, salt, thyme and pepper.
• Bring to boil and reduce the flame.
• Cover and simmer for 5-10 minutes, so that the vegetables are tender.
• Combine the flour and remaining milk until smooth. Gradually stir into the soup.
• Bring to a boil & cook for 2 more minutes or until thickened.