Ingredients:

• 1 cup low-sodium chicken broth
• 2 cups chopped cauliflower
• 1 cup chopped broccoli
• 1 cup diced celery
• 1 cup diced carrot
• ½ cup chopped onion
• 2 teaspoons dried parsley
• 1 ½ cups skim milk
• 2 tablespoons all-purpose flour
• 4 ounces reduced fat cream cheese, cubed
• 4 ounces shredded sharp cheddar cheese

Directions:

1. In a large pot, combine the chicken broth, all the vegetables, and parsley. Cover, simmer 15 minutes, or until vegetables are tender.
2. In a small bowl, gradually add milk to flour, whisking until well blended and no lumps remain.
3. Add milk mixture to vegetables; cook until thickened.
4. Add cream cheese and cheddar cheese; stir until melted.
5. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

130 Calories│1.5g Fat (1g Saturated) 24g Carbohydrates│6g Added Sugar │3g Protein│35mg Sodium│0g Fiber