Cauliflower Soup (from Super Natural Every Day by Heidi Swanson)

6 oz (170g) chunk artisan whole wheat bread, torn into little pieces (less than 1 inch) in size (3 c total)
2 T unsalted butter
2 T extra-virgin olive oil
1 1/2 T Dijon-style mustard
1/4 tsp fine grain sea salt

2 T unsalted butter
2 shallots, chopped
1 yellow onion, chopped
fine grain sea salt
1 large potato, peeled and cut into tiny cubes
2 cloves garlic, chopped
3.5 c vegetable broth
12 oz (340g) cauliflower, cut into small florets
2/3 c (1.5 oz) (45g) freshly grated aged cheddar cheese
2 tsp dijon style mustard

Preheat oven to 350 with a rack in the middle of the oven.
To make the croutons, put the torn bread in a large bowl. In a small saucepan, melt the butter over med-high heat. Whisk the olive oil, mustard, and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet.
While the croutons are toasting, start the soup. Heat the butter in a large saucepan over med-high heat. Stir in the shallots, onion, and a big pinch of salt. Saute until the onions soften, a couple minutes. Stir in the potato, cover, and cook for about 4 minutes, just long enough for the pieces to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are, stir in the cauliflower. Cook, covered, for 3-5 minutes, just until the cauliflower is tender throughout.
Remove the pan from the heat and puree the soup with an immersion blender. Stir in half the cheddar cheese and the mustard. Add more broth or water if you feel the need to thin the soup at all. Taste and add more salt, if needed. Serve sprinkled with the remaining cheese, some croutons.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LUMINOUSMOMMA.