Trim the broccoli down to just the crowns, no stems. Trim ends off of zucchinis and cut into smaller chunks but do not peel. Cut carrots into quarters and trim and seed the jalapenos. Steam all broccoli, zucchini, carrots and jalapenos in microwave steam container or on stove. Set aside.

In Dutch Oven, melt butter. Add in garlic and saute for 5 minutes. Sprinkle in flour, stirring frequently until thickened up; on low-med heat, let roux lightly brown for 5 minutes.

While roux is browning, place steamed vegetables into the Ninja bowl. Lock bowl and using pulse button, mince up vegetables. (Approx. 6-8 seconds per batch; it may take 3 batches in bowl.) Set aside.

After 5 minutes, slowly pour in broth, whisking constantly. Then do the same with the milk. Pour in vegetables and blend well. Bring mixture back up to a simmer. Add in seasonings and cook for another 3-4 minutes.