2 1/4 tbsp. veg. oil
1/2 c. carrots, chopped
1/2 c. onions, chopped
1/2 c. celery, chopped
3 c. cauliflowerets (1 head)
3 3/4 c. chicken stock
3/4 c. milk (skim or 2%)
Dash cayenne pepper
Salt
Wheat, rye or pumpernickel bread, toasted and cut into croutons
3/4 c. Edam or Gouda cheese, shredded
1/4 tbsp. parsley, chopped (for garnish)

Heat oil on medium high and saute carrots, onion and celery for 5 minutes. Add cauliflowerets and stock. Bring to simmer and cook, uncovered, for 40 minutes. Stir in milk and pepper. Ladle soup into oven-proof bowls, sprinkle with croutons and cheese, and broil until cheese melts. Garnish with parsley. Serves 4.