Creamy Parmesan Vegetable Soup - cooking recipe

Ingredients

2 tablespoons butter
5 garlic cloves, minced (or chopped finely)
1 small onion, diced
8 cups water
6 chicken bouillon cubes
1 teaspoon celery salt
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
5 -6 red potatoes, diced
1 cup sliced carrot (I use baby carrots)
1 1/2 cups broccoli, cut into bite size pieces
1 1/2 cups cauliflower, cut into bite size pieces
1 cup milk, divided
1/4 cup flour
1/2 - 1 cup parmesan cheese, shredded

Preparation

Saute onion and garlic in butter until soft.
Add in water, potatoes, carrots, broccoli, cauliflower, bullion, and seasonings and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes, or until carrots and potatoes are cooked.
In a bowl, mix flour and 1/2 cup milk, adding milk if it is too thick, mixing well to get out all lumps.
Add mixture into soup and simmer for 5 minutes, or until thickened.
Serve with parmesan sprinkled on top.