Ingredients:

• 1 cup low-sodium chicken broth
• 2 cups chopped cauliflower
• 1 cup chopped broccoli
• 1 cup diced celery
• 1 cup diced carrot
• 1/2 cup chopped onion
• 2 teaspoons dried parsley
• 1 ½ cups 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, add flour and gradually pour in milk, whisking until well blended and no lumps remain.
3. Add the milk mixture to the vegetables. Cook until thickened, stirring occasionally.
4. Add cream cheese and cheddar cheese; stir until melted.
5. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

300 Calories│14g Fat (4.5g Saturated)│20g Carbohydrates│0g Added Sugar │15g Protein│390mg Sodium│3g Fiber