Garden Vegetable Soup

ingredient

• 1 tbsp Butter
• 3 cloves garlic, minced
• 2 each, carrots and stalks celery, diced
• 1 onion, diced
• 3/4 tsp dried rosemary, crumbled or dried thyme
• 2 cups vegetable or chicken stock
• 2 potatoes, cut into 1/2-inch (1 cm) cubes
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 3 cups Milk
• 1 cup finely chopped broccoli or frozen peas, thawed
• 2 cups fresh baby spinach
• salt and pepper

Preparation

1. In large pot, melt Butter over medium heat; cook garlic, carrots, celery, onion and rosemary, stirring, for 5 min or until onions are softened. Stir in vegetable stock and potatoes; bring to boil over high heat, stirring often. Reduce heat to medium-low, cover and simmer for 8 min or until potatoes are almost tender.
2. Stir in tomatoes and tomato paste; cook, covered, for 5 min or until tomatoes are softened. Increase heat to medium. Whisk flour into Milk; gradually stir into pot. Stir in broccoli. Cook, uncovered, stirring often, for 5 min or until broccoli is tender-crisp. Stir in spinach just until wilted. Season to taste with salt and pepper.