Step 1

In a 4-quart dutch-oven, heat olive oil over medium heat.

Step 2

Add onions and carrots, and sauté for 4-5 minutes, stirring occasionally, until the onions are soft.

Step 3

Stir in the garlic and cook for additional 30 seconds.

Step 4

Stir in the flour and cook for 1 minute while stirring. Add the bay leaf, mustard, nutmeg, salt, pepper, and then gradually whisk in the milk until smooth. Add the vegetable stock and bring to a simmer, then simmer for 3-4 minutes or until slightly thickened.

Step 5

Add broccoli, reduce heat to medium-low and simmer, uncovered, for 8-10 minutes or until tender.

Step 6

Turn off the heat, discard the bay leaf, and gradually stir in cheese. Taste for salt and pepper.

Step 7

Serve immediately, topped with extra cheese and cayenne pepper, if desired.