A healthier version of the classic broccoli cheddar soup lightened up with milk instead of cream and loaded with wholesome veggies.
In a small bowl, whisk flour and cold stock until well combined.
Heat olive oil and butter/ghee in a large skillet over medium-high heat. Saute onions until translucent, about 5 minutes.
Add in carrots, celery, and garlic and cook for an additional 3-4 minutes. Add in broccoli, cayenne pepper, milk stock, and flour mixture, and simmer until veggies are tender and soup is creamy. About 8-10 minutes.
Transfer about half of the soup to a blender. Blend until smooth, then stir the mixture back into the pot.
Stir in Cheddar cheese and season with sea salt and freshly ground black pepper to your taste. Enjoy!