1 quart chicken broth
1 onion, finely chopped
1 head cauliflower, finely chopped
1/2 head broccoli, finely chopped
1 teaspoon curry powder
1 tablespoon chicken bouillon granules
salt and pepper to taste
1/4 cup all-purpose flour
1/2 cup milk
2 cups shredded Cheddar cheese
In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.