INGREDIENTS

  • 2 tablespoons butter
  • 5 garlic cloves , minced (or chopped finely)
  • 1 small onion , diced
  • 8 cups water
  • 6 chicken bouillon cubes
  • 1 teaspoon celery salt
  • 1 teaspoon parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 5-6red potatoes, diced
  • 1 cup sliced carrots (I use baby carrots)
  • 1 1/2 cups broccoli , cut into bite size pieces
  • 1 1/2 cups cauliflower , cut into bite size pieces
  • 1 cup milk , divided
  • 1/4 cup flour
  • 1/2-1 cup parmesan cheese , shredded

DIRECTIONS

  1. Saute onion and garlic in butter until soft.
  2. Add in water, potatoes, carrots, broccoli, cauliflower, bullion, and seasonings and bring to a boil.
  3. Reduce heat, cover, and simmer for 20 minutes, or until carrots and potatoes are cooked.
  4. In a bowl, mix flour and 1/2 cup milk, adding milk if it is too thick, mixing well to get out all lumps.
  5. Add mixture into soup and simmer for 5 minutes, or until thickened.
  6. Serve with parmesan sprinkled on top.