Creamy Broccoli Cheese Soup

• 2-16oz bags frozen California blend veggies
• 6 cups water
• 1 tsp season salt
• 5-tsp chicken base or 5 chix bouillon cubes then omit salt
• l box frozen chopped broccoli
• 1/8-1/4 tsp cayenne pepper
• 10 oz LIGHT Velveeta cheese

1. Cook the 2 bags of veggies in the water with the soup base , when tender remove from stove and puree in blender, including the broth you cooked the veggies in.
   
2. Return veggies to kettle and add the box of broccoli, cook until tender add 10oz light velveeta cheese cut in cubes, Stir until melted. Added seasoning,
   

1 cup = 1 point