Instructions: Creamy and comforting potato, broccoli and cheese soup

• Instructions below.In a large pot heat the oil. Add chopped carrot and onion and cook over medium heat for 3 – 4 minutes, stirring often. Add minced garlic and cook for another 30 seconds.
  
• Add potatoes that has been cut into small pieces, the broccoli florets and stir.
  
• Cover with vegetable broth, add a pinch of salt, pepper, nutmeg and a few fresh sage leaves. Cover with a lid and bring to a boil. Lift the lid and cook over medium heat for another 20 minutes or until the potatoes have become very soft.
  
• While the soup is cooking, prepare the sauce. In a saucepan, melt the butter. Add the flour and mix well. Continue to cook over medium heat – low for another 2 minutes being careful not to burn the mixture. Begin to add the milk, stirring well each time. I recommend using the whisk to make sure that you remove all the lumps of flour. When all the milk is combined, add a pinch of salt and pepper and cook over medium – low heat for another 5 minutes.
  
• Add the sauce to the soup and stir well. Cook for another few minutes.
• Turn off the heat. Before serving, add a handful of grated cheese and stir.