Cauliflower Cheese Soup

Put the cauliflower, onion, broth and bullion cube in a large saucepan and cook over medium heat until the vegetables are tender.

Meanwhile, in a medium saucepan, melt the butter and stir in the flour until smooth.

Gradually add the milk, cooking and stirring until thickened and bubbly.

Cook, stirring for 2 minutes longer.

Reduce heat and stir in cheese and seasonings.

Using a stick blender, blend the vegetable broth mixture until smooth.

Stir in the cheese sauce and blend again to combine.

Serve hot in heated bowls with a sprinkling of parsley on top of each.

You may garnish with bread croutons if you wish.