1 qt. water
8 baby carrots
1 1/2 c. peas (fresh, if possible)
1 sm. cauliflower
5 sm. new potatoes
1 c. snap peas
Radishes
Fresh spinach
Salt to taste
1 tbsp. flour
1 qt. milk
Fresh parsley or dill
2 tbsp. butter

Wash and chop vegetables. Boil in water until soft. Add spinach last. Mix flour with milk, add to soup. Add butter. Bring to a boil. Add salt. Serve with chopped parsley or dill. A lot of it.