Scale

2 tbsp butter or olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 medium potatoes, diced

1 cup broccoli florets

1 celery stalk, chopped

4 cups vegetable broth (or halal-certified chicken broth)

1 cup milk or heavy cream

2 tbsp flour (for thickening)

½ tsp salt (adjust to taste)

½ tsp black pepper

½ tsp paprika (optional)

¼ tsp dried thyme

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Heat butter in a large pot over medium heat. Add onion and garlic, sauté until softened.

Add carrots, potatoes, celery, and broccoli. Cook for 5 minutes.

Sprinkle in flour, stir, and cook for 1–2 minutes to remove raw taste.

Slowly pour in broth, stirring constantly. Bring to a boil, then reduce to simmer for 15–20 minutes, until vegetables are tender.

Stir in milk or cream, season with salt, pepper, paprika, and thyme.

Simmer for 5 more minutes until thick and creamy.

Serve hot with crusty bread or croutons.

Dice vegetables evenly for even cooking. Blend half the soup for a creamier texture.