Cauliflower/Broccoli Cheddar Soup

Original recipe calls for cauliflower, but we turned this into a cheesy broccoli soup instead. Please note that you will be making this in 2 different pans, not all in one. It doesn't work out right when you put them together from the start (I've made that mistake a few times from not reading the recipe thoroughly before I began cooking).

Ingredients:
1 medium head cauliflower, broken in florets OR 1 500g bag of frozen broccoli
1 medium onion, chopped
1 box (900g) chicken broth*
2 tablespoons butter (olive oil works fine instead)
2 tablespoons all-purpose flour
3 cups milk
2 cups shredded cheddar cheese**
1 tablespoon dried parsley flakes
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon curry powder
1/8 teaspoon white pepper (black pepper works fine instead)
***

Directions:
In a large saucepan (the larger of the 2), combine the cauliflower, onion, and broth. Cover and cook over medium heat until the vegetables are tender.
Meanwhile, in a medium saucepan, melt butter (or heat oil if you're going that route). Stir in flour until smooth. Gradually add milk. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings. Pour into the cauliflower mixture.
Simmer slowly for 30 minutes (do not boil).

Yield: 6-8 servings (2 quarts).

Goes well with garlic toast.

*Technically it calls for a 14.5 ounce can of chicken broth and 1 chicken bouillon cube, but we don't have chicken bouillon and none of the cans we can buy of chicken broth are 14.5 ounces. I just use the boxes that are almost a litre.
**I do like 4-5 cups of cheddar cheese. As long as it melts in, it's good, and the orange colouring makes the soup look nice besides. It's supposed to be cheesy so GO TO TOWN
***Between the parsley and the nutmeg it calls for 1 tsp of salt. I don't put in the salt, since the cheese and chicken broth already have plenty of salt and it really doesn't need it.

Taken from Taste of Home website