For 2-3 Servings:
1 tbs olive oil
1 onion, chopped
1 large potato, peeled, cubed
2 cloves garlic, minced
3,2 cups of vegetable broth (water and veg. broth powder or cubes)
350g cauliflower cut into small florets
1/2 -1 cup of vegan cheddar shreds (Daya)
2 tsp Dijon style mustard
2 tsp cilantro, chopped
For the croutons:
1 large slice artisan whole grain bread, cubed
olive oil 1-2 tsp Dijon style mustard
little fine grain sea salt
2 Tbs olive oil
To make the soup, heat oil in a soup pot, stir in the onions and scallions and some salt. Saute until soft. Stir in the cubed potatoes, cover the pot and cook until the potatoes soften, then add the garlic and broth. Bring to boil and cook until potatoes are tender.
Meanwhile for the croutons, heat little oil in a pan, blend oil, 1-2 tsp mustard and salt and sprinkle over the croutons. Add to the pan and stir fry until toasted well.
When the potatoes are tender, add the cauliflower florets to the soup and cook abt. 5-10 mins until the cauliflower is tender.
Place the soup in a blender, or use an immersion blender to puree the soup. Stir in cheddar and mustard. Add salt or more water to taste. Garnish with croutons and chopped cilantro. ©2013Sabineart.com