Peggy's Cauliflower Soup

Cauliflower Soup

1 medium head cauliflower, broken into florets

1 large carrot, sliced

1 stalk celery

2-1/2 cups water

2 teaspoons better than bouillion vegetable soup base, added to taste

Savory spice shop - Nantucket rosemary Citrus Poulty Rub - to taste

3/4 teaspoon salt, to taste

1/8 teaspoon pepper

2 cups 1% milk

1/2 brick cream cheese

Cooked vegetables in soup base and water until tender.  Stick blender to remove large pieces but still with some texture. Stir in remaining ingredients. 

Thickened with cornstarch and water.