Creamy Cauliflower Soup

3 cups cauliflower florets

2 cups low-sodium chicken or vegetable broth

¼ tsp salt

½ tsp garlic powder

½ tsp onion powder

8 oz (2 cups) reduced-fat, shredded cheddar cheese

Chives for garnish (optional)

1. In a medium pot, steam cauliflower florets in about onequarterto one-half cup of water on medium-high heat until tender.

2. Mash cauliflower. Add broth, salt, garlic powder, and onion powder to pot, and bring to a boil.

3. Remove from heat. Stir in cheese.

4. Transfer mixture to a blender (or use an immersion blender), and puree soup until smooth. Serve immediately

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