In a medium pot melt margarine/butter over medium heat. Once margarine or butter is melted add onions, and carrots cook until onions are clear in colour.
Once onions are clear, add flour and cook until butter starts to form a thick paste ~5minutes. Add garlic and spices, and seasoning.
Slowly whisk stock into roux mixture. Continue until all stock is in the pot.
Bring to a simmer for 5 minutes to cook off the starch.
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.
Add milk/cream and continue to heat until warm.
Season to taste with salt and pepper.
Remove from heat and stir in grated cheddar cheese, save a small handful of grated cheese for garnish.
Serve warm.
