Broccoli Cheddar Soup

This is by far one of my favorite soups. It is flavorful and since I don't eat broccoli in any other way, I feel this way would be the best way for me to eat it. (And the other motivation was that broccoli was so cheap in the veggie store that one day!). I could buy this soup store made, but I like my food with less fat so I like cooking at home.

Ingredients

1. 1.5 cup broccoli (I used fresh and frozen the next time)
2. 1 cup grated carrots (you can replace some carrots with any other veggie, I have used zucchini)
3. 1 small onion - chopped
4. salt and black pepper to taste
5. 1/2 tsp nutmeg
6. 1-2 tbsp oil
7. 2 tbsp maida (all purpose flour)
8. 2 tbsp butter
9. 2 cups milk (I use 2%)
10. 1 cup cheddar cheese

Process

1. Defrost or chop the broccoli. In either case it should be steamed (not cooked to mush).  
2. In a kadhai or pan, add 1-2 tbsp oil. When it is heated, add chopped onion and saute until golden. Set aside when cooked.
3. In another pan, add 2 tbsp butter and 2 tbsp maida. Cook a little bit and add 1 cup of warm milk and stir so no lumps form. Add the 2nd cup of milk also and cook.
4. Cook the grated carrots in pressure cooker for 5 mins so they are soft. Add most of them to the milk/maida thickner. 
5. Add the steamed broccoli and the remaining of the carrots and use a hand blender to gently blend the vegetables. Add 1 cup of water - it will make it easier. I don't make a paste, I like some thick pieces of veggies in the soup.  
6. Add the broccoli carrot blend to the milk. 
7. Add salt and black pepper to taste. I also add about 1/2 tsp of nutmeg. 
8. Add 1 cup of cheddar cheese and stir well.
9. Add 1-2 cups of water to give the consistency you want of the soup.
10. Cook the soup for about 20 minutes

The result is quite good! I always eat a fresh bowl of the soup and then end of freezing half of it as all this makes about 6-7 servings! The good thing is that you can add more cheese if you wish - I keep it low, so I get the taste and texture and not so much fat!