Cheesy Vegetable Soup

I recently tried a new vegetable soup recipe that has milk and cheese in it. The recipe is from the Company's Coming Soup Recipe Book: Creamy Garden Soup. There are two parts to the recipe - first, cooking vegetables and water, then pureeing the this broth; second, adding milk, cheese and more vegetables.

Part One:
1. Saute 1 finely chopped onion and 1 clove of minced garlic in several tablespoons (30 ml) of oil or butter.
2. Add 2 1/2 cups (625 ml) water, 2 cups (500 ml) of chopped broccoli and 1/2 cup (125 ml) diced carrots.
3. Bring to a boil and simmer until the vegetables are done. (About 10 minutes)














Part Two:
4. Add 1 cup (250 ml) milk, 1 cup (250 ml) cauliflower florets, 1 cup (250 ml) small broccoli florets, 1/2 cup (125 ml) diced carrot, 1/2 cup (125 ml) diced zucchini, 1/2 cup (125 ml) frozen peas (optional), and 1/2 teaspoon (2 ml) each of dry mustard, dill weed, salt and 1/4 teaspoon (1 ml) pepper.
5. When veggies are ready to eat, add 1 cup (250 ml) grated sharp cheddar cheese and 1 tablespoon (15 ml)  lemon juice.














A delicious, tangy vegetable soup!