1 quart stock (chicken or vegetable)
1 small head cauliflower, cut into large florets
1 fennel bulb (optional), cut into large piece
1 quart skim milk
3 tbsp cornstarch
1-2 cups shredded cheddar cheese, low fat if desired
2 cups chopped kale
1 tbsp fresh chopped dill
1/2 tsp granulated garlic
salt and pepper to taste

In a large pot heat stock, cauliflower, and fennel, if using. Boil cauliflower in stock until tender. Remove cauliflower from stock and place in food processor fitted with blade attachment or blender and process until smooth. Return processed cauliflower to stock and combine. Stir cornstarch into cold milk and then add milk to the stock mixture. Add kale and bring soup to a boil stirring until soup thickens. After it has come to a simmer, turn the heat down and cover for 10-15 minutes to cook the kale. When kale is tender stir in the cheese and season with dill, garlic, salt and pepper.