In a large pot, over medium heat, melt the unsalted butter or olive oil. Add the diced onion and minced garlic and sauté for about 3-4 minutes until fragrant and translucent.

Stir in the diced carrots and potatoes, cooking for 5 minutes. Stir occasionally to ensure they don’t stick.

Sprinkle the all-purpose flour over the sautéed vegetables, stirring to coat. Continue cooking for another minute.

Gradually whisk in the vegetable broth, stirring continuously to avoid lumps. Bring to a simmer.

Add the dried thyme, dried rosemary, salt and pepper. Allow the soup to simmer for 15 minutes.

Toss in the broccoli florets, frozen peas, and corn kernels. Let them simmer for another 5-7 minutes.

Reduce heat to low and gently stir in the whole milk and optionally the heavy cream. Heat through for about 3 minutes.

Taste the soup and adjust the seasoning if necessary. Ladle into bowls and garnish with freshly chopped parsley.