Ingredients
-
1 quart chicken broth
-
1 onion, finely chopped
-
1 head cauliflower, finely chopped
-
½ head broccoli, finely chopped
-
1 teaspoon curry powder
-
1 tablespoon chicken bouillon granules
-
salt and pepper to taste
-
¼ cup all-purpose flour
-
½ cup milk
-
2 cups shredded Cheddar cheese
Directions
-
In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
-
In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.
