Leek and broccoli soup

This recipe came from a great cookbook I bought years ago, "Best-kept Secrets of the Women's Institute" by Grace Mulligan and Dilwen Phillips.

It is quick and easy. You fry some onion and garlic, then add thinly sliced leeks and chopped broccoli.

Then you sprinkle in some flour (I substituted wheat-free) and add stock, bring to the boil then reduce the heat and simmer for 15 mins. You can puree or leave it chunky. Then you cool the soup briefly, add milk (works fine with rice milk) return to heat and season.