Cauliflower and carrot soup

2 tablespoons butter

1 tablespoon garlic

Salt and pepper to taste

Italian seasoning

One and a half cup finely chopped onions

One medium head cauliflower Broken into small florets

Three medium carrots cut thinly into half moons

One vegetable stock cube

2 cups milk

3 Tablespoons flour

1/2 cup milk

Grated cheddar cheese to serve.

Melt butter in pan add the chopped onions, pepper, salt, Italian seasoning and sauté for 3 to 5 minutes or until tender. Add the carrots, stock cube and a cup of water. Add cauliflower florets and cover, cook over medium heat until tender. Check occasionally, add water if needed to keep the vegetables moist.

Cook until cauliflower crumbles easily when stirred, add milk and bring to a gentle simmer.

In a cup, mix flour with half a cup of cold milk stir until it’s free of lumps. Gradually stir flour mixture into simmering pot, stirring constantly to avoid any clumps. Return to simmer.

Remove from heat. Serve in bowls and top with cheese.