1 head cauliflower
2 tsp. salt
2 c. chopped celery
1 c. onion, chopped
2 carrots, grated
2 c. non-dairy creamer
4 c. hot water
1 c. butter
1 c. flour
1 tsp. chicken base or 2 bouillon cubes
1/2 tsp. pepper
1/2-1 c. cheddar cheese, shredded

Cover cauliflower with water, add salt, celery, onions and carrots. Cook until tender but not mushy. Remove cauliflower and chop into pieces in another pan. Mix creamer and water then add to cauliflower mixture. Mix flour and butter. Whip into hot soup and stir until thick. Add chicken base, pepper and cheese.