Creamy Parmesan Vegetable Soup

This is a quick recipe to make, and it is so good!

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 2  tablespoons butter
• 5  garlic cloves, minced (or chopped finely)
• 1  small onion, diced
• 8  cups water
• 6  chicken bouillon cubes
• 1  teaspoon  celery salt
• 1  teaspoon parsley
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 5 -6  red potatoes, diced
• 1  cup  sliced carrot (I use baby carrots)
• 1 1⁄2 cups broccoli, cut into bite size pieces
• 1 1⁄2 cups cauliflower, cut into bite size pieces
• 1  cup milk, divided
• 1⁄4 cup flour
• 1⁄2-1  cup parmesan cheese, shredded

Directions

1. Saute onion and garlic in butter until soft.
2. Add in water, potatoes, carrots, broccoli, cauliflower, bullion, and seasonings and bring to a boil.
3. Reduce heat, cover, and simmer for 20 minutes, or until carrots and potatoes are cooked.
4. In a bowl, mix flour and 1/2 cup milk, adding milk if it is too thick, mixing well to get out all lumps.
5. Add mixture into soup and simmer for 5 minutes, or until thickened.
6. Serve with parmesan sprinkled on top.