4 tbsp. unrefined oil
4 carrots, chopped
2 onions, chopped
4 stalks celery, chopped
1-2 green peppers, chopped
1/2 c. whole wheat flour
4 c. vegetable stock seasoned with 2 tbsp. soy sauce
4 c. milk
3/4 lb. Cheddar or Swiss cheese, cubed

Heat a 4 quart saucepan or Dutch oven. Add oil and carrots and saute for 5 minutes. Add remaining vegetables and saute 5 minutes longer. Add flour and heat gently 3-5 minutes, stirring constantly. Slowly add the broth. Cook until thickened, stirring often. Add milk and cheese; reduce heat to low. Just heat until the cheese is partially melted. This soup is best when some of the cheese is still in soft cubes. Salt and pepper to taste.

Vegetable stock can be made by using any combination of vegetables, even broccoli stock, carrot and celery tops and other parts normally thrown away. Cook them in a pressure cooker for 5 minutes. Then just drain off the liquid and save for your soup. You can save all vegetable cooking water and combine to use on "soup day".