1 (10 oz.) pkg. frozen cauliflower
1 (10 3/4 oz.) can condensed chicken broth, divided
1/2 tsp. mace
1 (10 oz.) pkg. frozen, chopped broccoli
1/2 tsp. mustard seed
1/2 tsp. dill weed
1/3 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Dash pepper
3 3/4 c. skim milk
1 c. shredded Swiss cheese (about 4 oz.)

Cook cauliflower, covered, in 1/2 cup broth for 5 to 8 minutes or until tender. Do not drain. Process in blender with mace until smooth. Cook broccoli, covered, in remaining broth with mustard seed and dill weed for 5 to 8 minutes or until tender. Saute onion in butter until tender. Add flour, salt and pepper. Add milk. Cook, stirring until thickened. Add cauliflower and broccoli mixtures and cheese to sauce. Cook and stir until just heated through and cheese is melted.

Variation: Substitute different vegetables for cauliflower and broccoli. For example, try pureed spinach and chopped carrots or turnips for contrast.

210 calories per 1 cup.