Carrot and broccoli soup

Easy and tasty carrot and broccoli soup, suitable for a quick lunch or dinner.

Ingredients

1 head of onion

2 carrots

2 stalks of celery

1 tbsp. cow butter

3 broccoli

3 fresh milk

3 tbsp. flour

1/2 tsp. thyme

1/8 tsp. black pepper

3/4 tsp. salt

Peel the onion and chop it finely. Peel the carrots and celery and cut them into cubes about 1 cm in size.
In a heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. When the butter has melted and stopped sizzling, add the chopped onion.
Sauté the onion for about 3 minutes, stirring occasionally, until it softens and becomes translucent.
Add the chopped carrots and celery to the onion. Continue to sauté for another 3 minutes, stirring, until the vegetables are slightly softened.
Add 3 cups of broccoli to the vegetables. Stir and sauté for another 3 minutes.
Pour 2 3/4 cups of fresh milk into the pot. Add 3/4 teaspoon of salt, 1/2 teaspoon of thyme, and 1/8 teaspoon of black pepper.
Bring the soup to a boil over medium heat. When it boils, reduce the heat to a minimum, cover the pot with a lid, and simmer for 5 to 10 minutes, until the broccoli is tender.
In a separate bowl, mix 3 tablespoons of flour with the remaining milk (about 1/4 cup) until a smooth paste without lumps is formed.
Gradually add the flour mixture to the soup, stirring constantly to prevent lumps from forming. Continue to stir until the soup thickens.
Let the soup simmer over low heat for another 2-3 minutes, stirring occasionally to prevent scorching. Serve the soup hot.