1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen broccoli
1 can cream of celery soup
1 can Cheddar cheese soup
2 soup cans milk

Cook cauliflower and broccoli in 1 cup water, set aside, undrained. Reserve about 1 cup of cauliflower and broccoli. Put the 2 cans of soup in a bowl and mix with wire whisk while adding 2 cans of milk. Mix well, make sure no lumps remain. Add soup mixture to cauliflower and broccoli in pan. Cook until mixture begins to boil. Remove from heat.

Ladle into blender container and puree, small amounts at a time. Pour pureed soup into pan, add reserved broccoli and cauliflower and cook until soup is hot. Put into soup tureen and sprinkle with parsley. Serve hot.