Creamy Garden Soup

By MissHeather

Ingredients

• 2 T butter
• 1 C chopped onion
• 1 garlic clove, minced
• 2 1/2 C water
• 2 C chopped broccoli
• 1/2 C diced carrot
• 1 C milk
• 1 C small cauliflower florets
• 1 C small broccoli florets
• 1/2 C diced carrot
• 1/2 tsp dry mustard
• 1/2 tsp dill weed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 C deced zucchini (with peel)
• 1/2 C frozen peas
• 1 C grated sharp Cheddar cheese
• 1 T lemon juice

Details

Servings 6

Preparation

Step 1

Melt butter in large saucepan on medium. Add onion and garlic. Cook for 5 to 10 minutes, stirring often, until onion is softened.

Add next 3 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 10 minutes until vegies are tender. Carefully process with hand blender.

Add next 8 ingredients. Bring to a boil. Reduce heat to medium-low. Simmer uncovered, for about 10 minutes until vegies are tneder-crisp.

Add zucchini and peas. Cook for 5 minutes, stirrin goccasionally until zucchini is tneder-crisp.

Add cheese and lemon juice. Heat snd stir until cheese is melted.