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1
Trim the florets from broccoli stalks; reserve stems.
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2
Coarsely chop florets.
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3
Using vegetable peeler or possibly sharp knife remove and throw away tough outer layer from reserved broccoli stems.
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4
Cut stems crosswise into 1/8 inch thick slices.
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5
Set vegetables aside.
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6
Heat butter in 4-5 qt pot over medium high heat.
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7
Add in onions and parsley and cook, stirring, for 4-5 min, or possibly till onions are limp but not browned.
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8
Using a wooden spoon stir in 2 Tbsp.
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9
of the flour till thoroughly incorporated and smooth.
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10
Gradually stir the water and then the bouillon cubes into the pot.
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11
Bring mix to boil.
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12
Stir in reserved broccoli and cauliflower.
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13
Lower the heat and simmer, uncovered, for 5 min.
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14
Stir in lowfat milk, salt, pepper and nutmeg and let the mix return to a simmer.
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15
In a large bowl, combine all but 1/4 c. of the grated cheese (Velveeta melts up much nicer) with the remaining flour and toss till cheese is proportionately coated with flour.
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16
Stir the cheese flour mix into the pot.
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17
Cook, uncovered, stirring frequently, for 3-4 min longer, or possibly till cheese melts and the soup thickens slightly and is piping warm but not boiling.
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18
Sprinkle the soup with the remaining grated cheese and serve immediately.
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19
The soup may also be served reheated.
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20
Rewarm over low heat, stirring frequently; don't let it come to a boil.
