For the LOVE of FOOD Nutrition

• 1/3 cup Non-hydrogenated margarine/butter  
• ¾ cup Onion, diced  
• 2 Garlic cloves minced  
• 1/2 tsp garlic powder
• ½ cup Flour (potato starch if GF)  
• 2 ½ cup Chicken stock/vegetable stock  
• 3 cups Fresh or frozen broccoli florets  
• 1 cup Grated carrot  
• 1/2 tsp Yellow mustard  
• ¼ tsp Nutmeg  
• 2 cups Milk/cream  
• ¼ tsp Salt & Pepper  
• ½ cup 125 ml Grated Cheddar Cheese

Instructions:

1. In a medium pot melt margarine/butter over medium heat. Once margarine or butter is melted add onions, garlic, and carrots cook until onions are clear in colour.
2. Once onions are clear, add flour and cook until butter starts to form a thick paste ~5minutes.
3. Slowly whisk stock into roux mixture. Continue until all stock is in the pot.
4. Add spices, and seasoning. Bring to a simmer for 5 minutes to cook off the starch.
5. Once mixture is well combined stir in broccoli. * if you prefer some of the broccoli blended and some florets, cook broccoli till it is soft and remove some florets for garnish before blending the mixture.
6. Add milk/cream and continue to heat until warm.
7. Season to taste.
8. Remove from heat and stir in grated cheddar cheese, save a small handful of grated cheese for garnish.
9. Serve warm. 

• replace cheddar cheese with Violife cheddar style shreds 
• margarine/butter with coconut oil or dairy soy free margarine
• milk/cream with coconut milk/dairy and soy free alternative (cashew milk/almond milk)

Gluten Free:

• Replace flour with potato starch 

This recipe can be adapted to be gluten free, dairy free, soy free, and corn free.