Broccoli Cream Soup with Cheddar Cheese

Peel the red onion and garlic, then chop them finely. Wash the broccoli, separate it into florets, and peel and cut the stem into smaller pieces. Rinse the spinach, and finely grate the cheddar cheese.

Melt the butter in a pot, and sauté the onion and garlic until translucent. Sprinkle in the flour and fry for a short time (make a light roux).

Gradually pour in the broth and milk, add the broccoli stems, then stir occasionally and cook for about 10 minutes.