Finely slice the onion.
Wash and peel the carrots, and cut them into 1-inch pieces.
Add a drizzle of olive oil to a large pot on medium heat. Add the onions and carrots and cook for 5 minutes, stirring frequently.
Add 1 cup of vegetable broth or stock per person, the milk (can be replaced with non-dairy option). Season with salt & pepper, cover and cook for 5 minutes.
While the soup is cooking, cut the broccoli into florets. Add them to the pot and cover for an additional 10 minutes on low heat.
Ajoutez-les dans la casserole. Baissez le feu et laissez mijoter à couvert pendant 10 minutes.
Add 2/3 of the grated cheddar and reserve the rest.
Average estimated amount for one serving