Cream of Broccoli Soup

1 pound broccoli1 large carrot, diced5 cups cold water1 tablespoon salt1 teaspoon dried parsley 1/2 teaspoon pepper 1/4 teaspoon dried thyme or to taste3 tablespoons margarine or butter1 leek, white part only, chopped fine1 large clove garlic, minced3 tablespoons flour1 cup goat's milk, plus more if neededCut off 3 inches of main broccoli stem. Cut florets into soup pot. Dice remaining stems and add to pot. Add carrots and cold water. Bring to a boil and add salt, parsley, pepper and thyme. Reduce to gentle simmer and cook until vegetables are fork tender, about 30 minutes. Remove pot from heat.With potato masher, mash vegetables. Set aside.In small skillet melt margarine, add leek and garlic and cook until light gold, about 3 minutes. Slowly sprinkle in flour while stirring, a little at a time to make a smooth paste. Add the milk a little at a time, stirring constantly. Roux should be smooth and bubbly. Remove immediately from heat. Add roux to soup, mix thoroughly. Return pot to and bring to slow boil for 5 minutes. If too thick, add an extra 1/2 cup milk.Serves six to eight.Cooks' notes: Cow's milk can be substituted; vegetables can be pureed if desired.Nutrition values per serving: 99 calories, 6 g fat (2 g saturated), 9 g carbohydrates, 2 g fiber, 4 g protein, 4 mg cholesterol, 961 mg sodium.