• 2 tbsp. olive oil
• 1 yellow onion, chopped
• 3 large garlic cloves, minced
• 1 tsp. fresh thyme leaves
• 1-1/2 tsp. kosher salt
• 1 tsp. fresh ground black pepper
• 2 lbs.of cauliflower florets, cut into pieces
• 1 lb. Yukon gold potatotes, peeled and cut into 1-inch cubes
• 4 cups Homemade Roasted Vegetable Broth (recipe below)
• 5-1/4 oz. Gruyere cheese, shredded (I bought an 8 oz. block and used all of it (I hate to save just a little bit of cheese)
• 1 tsp. fresh lemon juice
• garnishes/soup enhancers such as pickled yellow mustard seeds (recipe below), onion rye croutons (recipe below), creme fraiche, herbs such as dill (I like chives) even crushed potato chips
• serve with your favorite flatbread such as naan or pita

In a Dutch oven over medium-low heat warm the 2 tbsp. olive oil. Add the chopped onion and saute until soft, 5-7 minutes. Add the garlic, thyme, 1 tsp. of the salt and 1 tsp. pepper and saute until fragrant, 30 seconds.

Stir in the prepared cauliflower, potatoes, vegetable broth and 2 cups water; bring to a boil over high heat. Lower the heat and simmer until the vegetables are tender, 12-15 minutes; I cooked them 20 minutes.

Remove from the heat and use an immersion blender (love this as it is perfect for cream soups) and blend until smooth. You can use a blender but just be careful with whatever you use as it will be hot. Stir in the Gruyere cheese and cook, stirring until the cheese melts completely, about 3 minutes.

Remove from the heat and stir in the lemon juice and remaining 1/2 tsp. salt; adjust seasonings if needed.

Serve soup with garnishes of your choice. My favorite is the onion rye croutons – just delicious and pairs perfectly with this creamy soup!!!

Refrigerate for 3 days or up to 3 months in the freezer.

Homemade Roasted Vegetable Broth:

• carrots, peeled if desired, and cut into 1-1/2 pieces
• 2 yellow onions, peeled and cut into pieces
• 5 celery stalks, cut into 1-1/2 pieces
• 1 garlic head, cut in half so the cloves are visible
• 1 lb. mushrooms (I used mini eggplants instead)
• 1 tsp. olive oil
• 1/2 tsp. salt
• 1 bunch fresh parsley
• 8 thyme sprigs
• 1 tbsp. black peppercorns
• 1 tbsp. tomato paste
• 2 bay leaves

Preheat the oven to 400 degrees. Place all the vegetables on a baking sheet and toss to coat with the oil and 1/4 tsp. salt. Roast for 45 minutes or so until the veggies are soft.

Move the roasted veggies to a Dutch oven and add 4 quarts of water, parsley, thyme, peppercorns, tomato paste, bay leaves and the remaining 1/4 tsp. salt. Bring to a boil over high heat and then lower the heat to medum low and simmer for 1 hour, covered, to develop the flavors.

Strain the broth; discard the cooked vegetables and herbs. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Pickled Mustard Seeds:

Not so sure about these – need to experiment! The author loves them as a topping on pretty much anything. They are acidic and do provide texture especially in creamed soups.

• 1/4 cup yellow mustard seeds
• 1/4 cup white wine vinegar
• 1 tbsp. sugar
• 1/2 tsp. salt

Place the mustard seeds in a small saucepan and cover with cold water. Bring to a boil; remove from the heat and drain through a fine mesh strainer. Discard the water and repeat this process two more times.

Return the seeds to the saucepan and add the vinegar, sugar, salt and 1/2 cup cold water. Bring to a boil over high heat. Remove from the heat and transfer everything into a sealable jar. Refrigerate overnight.

Store for up to 1 month in an air-tight container in the fridge.

Rye Croutons – My Recipe:

• 2 cups onion rye bread cut into 1-inch cubes (I highly recommend as it goes so well with the soup – in addition to the rye flavor you get a touch of onion too)
• 1-1/2 tbsp. olive oil drizzled over the bread cubes
• add salt and pepper to taste (optional but lightly)

Toss the ingredients and bake in a single layer in a 350 degree oven for 15-20 minutes or until lightly browned,

Recipe by cookingwithauntjuju.com