Gruyère, Cauliflower & Potato Soup

Name: Gruyère, Cauliflower & Potato Soup
Ingredients: 2 Tbsp olive oil; 1 yellow onion, chopped; 3 garlic cloves, minced; 1 tsp fresh thyme leaves; ½ Tbsp salt; 1 tsp freshly ground black pepper; 1 large cauliflower (about 2 lb [910 g]), cored and cut into 1 in [2.5 cm] pieces; 1 lb [455 g] Yukon gold potatoes, peeled and cut into 1 in [2.5 cm] pieces; 4 cups [960 ml] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; 4 cups [960 ml] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; 5¼ oz [150 g] Gruyère cheese, shredded; 1 tsp fresh lemon juice; 4 tsp Pickled Mustard Seeds (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

I can’t think of a soup more comforting than a velvety potato and cheese soup. This one hits just right. The cauliflower lightens it up, and the pickled mustard seeds add acid and pop that make you want to go back again and again for another bite.

Ingredients

2 Tbsp olive oil
1 yellow onion, chopped
3 garlic cloves, minced

Soup
Vegetarian
Gluten-free
Autumn

Method

In a large stockpot or Dutch oven over medium-low heat, warm the oil. Add the onion and sauté until soft and translucent, 5 to 7 minutes. Add the garlic, thyme, 1 tsp of the salt, and the pepper and sauté until fragrant, 30 seconds.
Add the cauliflower, potatoes, vegetable broth, and 2