Ingredients

• 10 oz Cauliflower florets
• 10 3/4 oz condensed chicken broth
• 1/2 t mace
• 10 oz broccoli florets
• 1/2 t mustard seed
• 1/2 t dried dill weed
• 1/3 C chopped onion
• 2 T margarine
• 2 T flour
• 1/2 t salt
• 1/8 t pepper
• 3 3/4 C fat-free milk
• 1 C shredded light Swiss cheese

Preparation

1. Cook cauliflower in 1/2 cup of broth for 5-8 minutes, or until tender, in a medium saucepan. Pure the cauliflower and pan liquid in a food processor or blender with the mace until smooth.



2. Cook the broccoli, covered in the remaining broth with the mustard seed and dill weed for about 8 minutes, or until tender.



3. In a skillet, saut the onion in the margarine until tender, about 5 minutes. Add flour, salt, and pepper. Add milk; cook, stirring, until the sauce thickens.



4. Add cauliflower, broccoli, and cheese. Cook and stir until the soup is just heated through and the cheese is melted. Do not boil.