2 Tbsp extra-virgin olive oil
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 cup diced sweet potato
1 (10 oz) pkg frozen riced veggies cauliflower medley
1 bay leaf
2 tsp fresh thyme chopped
1/4 teaspoon freshly ground pepper
1/2 tsp sea salt
1/4 cup flour
1 cup low/sodium chicken broth
2 cups low-fat milk
1 cup shredded cheddar cheese

Heat oil in a large pot over medium heat – add celery, onion and carrot – cook until soft and translucent about 5 min. Add cauliflower medley, sweet potato, thyme, bay leaf, salt and pepper. Cook stirring frequently. Lightly sprinkle flour over top vegetables and cook for a minute. Add milk and chicken broth – bring to a simmer and cover on low for 10 minutes. Remove bay leaf, stir in cheese and serve!