1/2 head cauliflower
1 bunch broccoli
1 onion
4 tsp. chicken bouillon
1/2 lb. Velveeta cheese
1 c. milk
1/4 c. cornstarch

Cut up broccoli, cauliflower, onion, and celery. Boil in 1 quart water. Add 4 teaspoons chicken bouillon and Velveeta cheese. Add milk, cornstarch, and pepper to taste. Cook until tender and soup thickens. 4-6 servings.