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Cauliflower Cheese Soup
1 can fat free chicken broth (or 2 cups home made)
1 pound cleaned and broken up cauliflower florets (this was about half a head)
1 c. (combined, about half and half) rough chopped onion and carrot
1/4 t. olive oil
3 oz. Velveeta light
salt and pepper to taste
Saute onion and carrot in a Pam sprayed pan, in the 1/4. t. olive oil, on medium high to high heat. When soft and onion is golden, add cauliflower and broth. Simmer til all veggies are soft. Put veggies in food processor with the cheese and most of the broth (careful, you don't want your processor bowl to over flow!) and puree til smooth. Makes approx. 4 c. !
To smooth out the texture even more, as for when you would serve this to company, push it through a sieve