Broccoli Soup

Heat 2 cups of water in a large pot until boiling.

Add vegetables; cover and cook until tender (about 10 minutes). Blend vegetables with part of the cooking water in a blender or food processor.

Heat olive oil in a small nonstick skillet.

Add 2 tablespoons of the 2 1/2 cups of water and then sprinkle in the flour.

Cook and stir until smooth.

Add the remaining water and heat to boiling, stirring constantly.

Boil and stir 1 minute. Stir in broccoli mixture, instant chicken bouillon, salt, pepper and nutmeg.

Heat just to boiling.

Stir in the evaporated milk and heat through without boiling again.