1 large carrot diced or in smaller pieces, about 3/4 cup
2 T dried minced onion, or half a small onion diced up
2 cups chicken broth, or 1 14 oz can and 1/2 can water
1 cup skim milk
4 oz 2% Velveeta cheese or a 1 cup shredded cheese (Velveeta melts good)
Pepper to taste
Salt to taste
Boil cauliflower until its tender. Drain and whip with a hand mixer or for a smoother texture put in blender and puree.
Bring to a boil the chicken broth, cook carrots and onion until tender. Can add a few pieces of raw cauliflower too, this will give the soup some texture, but its not necessary.
Add mashed cauliflower to the chicken broth mixture, stir well. Add salt and pepper to taste. Add milk and heat on medium heat. Add cheese and stir until melted. The soup will thicken up. Serve hot, season with sprinkles of cheese on top and black pepper to taste.
Makes 6 cups Nutrition per serving: 96 calories/2 fat/2 fiber per cup
Its alway wise to recalculate the nutrition for a recipe.
Source: created by Linda through trial and error