Soup, Caulflower

1 head, medium (5-6" dia) Cauliflower, raw
1 medium Carrots, raw
1 stalk, small (5" long) Celery, raw
2.5 cup (8 fl oz) Water, tap
1 serving Bullion Cube, Veggie, Low-So, 1 cube = 1 serving (by KAUAICAROLANNN)
3 pat (1" sq, 1/3" high) Butter, unsalted
.25 cup Wheat flour, white, all-purpose, enriched, calcium-fortified
.75 tsp Salt
1 cup, shredded Cheddar Cheese
2 cup 2% Milk

As mentioned, you can use stock in place of the water. Instead of salt, I used Herbamare Salt Substitute. I'm sure you can use whatever cheese you have on hand.

In a Dutch oven (large pot), combine the cauliflower florets, shredded carrot & chopped celery with water & bullion cube. I used chicken stock in place of the water & bullion. Bring to a boil then reduce heat (covered and simmer for 12 - 15 minutes or until veggies are tender. Do NOT drain. In another saucepan, melt butter, stir in flour, S&P until smooth. Gradually add milk. Bring to boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. If desired, add a splash of hot pepper sauce. Stir into cauliflower mixture. Yield: 8 servings. You can make this gluten-free by using cornstarch as a thickener (which I did). Omit the flour & butter and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.

Serving Size: 8 1-cup servings