4 tsp. butter
3 tbsp. flour
3/4 tsp. salt (I used none)
1/8 tsp. pepper
1 1/2 c. vegetable stock and pulp
1 1/2 c. skim milk - or exchange

Melt butter, blend in flour, simmer on low a few minutes. Add vegetable stock and milk gradually, stirring until thickened.

Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to add when done.