Delicious and wholesome - this soup is seriously easy to make and can be made in minutes. Its also a great way for using up any veggies in your fridge.
For the basic soup:
Saute onions (I used a mix of onions and leeks) and a couple of cloves of garlic.
Throw about 1T of flour into this onion mix and coat it with the butter/olive oil and let it brown a little.
Add 1.5 C of stock - I used 1 Knorr chicken stock cube.
Throw your veg in (I made 2 veggie soups in 2 separate pots - one broccoli and one cauliflower).
Let it simmer for 15 minutes or so.
The flour should make it thicken up - I then added about 1.5-2 C milk. Let it heat.
Blend the whole lot until a lovely smooth texture (my cauliflower soup is really thick because we are renting and the next available pan size down was rather small so I couldn't put enough milk in!).
Spoon both soups at the same time into a bowl and when they meet in the middle, you'll get this effect of the 2 lovely colours contrasting.
I would usually take a spoon of cream and drizzle it down the middle - then using the back of the spoon, create a zig-zag pattern but all the cream was used up for English tea.
Serve with fresh crispy rolls and lots of butter.