Ingredients3 tbsp (45 mL) butter
1 cup (250 mL) 1/2-inch (1 cm) diced onion and celery
3 tbsp (45 mL) all-purpose flour
4 cups (1 L) milk
1 1/2 cups (375 mL) small broccoli florets or frozen, thawed and cut if large
1 cup (250 mL) diced green zucchini, (1/2 inch/1 cm pieces)
1/2 green pepper, diced (1/2 inch (1 cm) pieces)
2 tsp (10 mL) chili powder
4 cups (1 L) fresh baby spinach leaves or 1/2 a 300g package of frozen chopped spinach, thawed and squeezed to remove excess moisture
Salt & pepper
1 cup (250 mL) shredded Canadian mild Cheddar cheese
Preparation
In a soup pot, melt butter over medium heat. Add onion and celery, sauté, for 5 minutes or until onions are translucent. Stir in flour and sauté for 2 minutes. Add milk one cup at a time, stirring well after each addition; bring to a simmer. Stir in broccoli, zucchini, green pepper and chili powder. Simmer uncovered for 10 minutes, or until vegetables are tender-crisp. Stir in spinach. Season to taste with salt and pepper. Serve in soup bowls, each garnished with ¼ cup (60 mL) cheddar cheese.
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