Broccoli Cheddar Soup

Melt butter in a large pot and cook onion until soft, 5 minutes. Add garlic and all purpose flour and stir for 2 minutes.

Slowly whisk in vegetable broth and whole milk, then add broccoli, carrot, mustard powder, nutmeg, salt and black pepper. Simmer gently, stirring, until the broccoli is tender, about 15 minutes.

Blend about a third of broccoli soup for a thicker texture (optional). Take off the heat and stir in cheddar a handful at a time until melted. Do not boil once the cheese is in.