Quickie Soup for Lunch

• 1C Cauliflower 
• 1 medium carrot 
• pinch fennel seeds 
• pinch coriander seeds 
• pinch Szechuan pepper 
• 1 1/2 cups reduced salt chicken stock 
• 1T Philadelphia reduced fat cream cheese 

 How???
Place all ingredients, except the cream cheese, in a small saucepan and simmer until the vegetables are soft. Drain the vegetables, reserving the stick. Blend the vegetables with a stick blender, adding reserved stock until you achieve the desired consistency. Mix in the cream cheese and season to taste. Notes I get my Szechuan pepper from a specialist Asian grocer.
 Serves 1
 Approx. 140 Calories per serve.
Tips
This is nice served with some home made croutons and some sliced shallots