2cupsBroccoli florets or 1-inch pieces green beans
1tspSalt
¼tspFreshly ground black pepper
¼cupAll-purpose flour
2½cupsMilk
1pinchCayenne pepper (optional)
Instructions
Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the potato and carrots and continue to cook for another 5 minutes.
Pour in the broth and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
Add the broccoli, salt, and pepper and simmer for another 5 minutes or until the vegetables are tender
Place the flour in a small bowl and slowly whisk in the milk until combined and smooth. Pour the milk mixture into the soup and stir thoroughly. Simmer for another 5 minutes until the soup has thickened. If desired, add a pinch of cayenne pepper.