Cauliflower, Broccoli, Mustard Soup Recipe

• 50 g Unsalted Butter
• 1 Red Onion (chopped)
• 1 Clove Garlic (chopped)
• ½ tsp English Mustard Powder
• 1 Cauliflower
• 1 Broccoli
• 1 ltr Vegetable Stock
• 1 Potato (peeled, cubed)
• 1 tbsp Wholegrain Mustard
• 4 tbsp Fraiche
• Sea Salt & Black Pepper (to taste)
• Bread Crumbs
• 200 g Cheddar Cheese (thickly grated)

• In a saucepan, melt butter.
• Add onion and cook until transparent.
• Add garlic and mustard powder. Continue cooking for another 2 minutes.
• Steam the cauliflower & broccoli until tender, and add to the onion, along with vegetable stock and potato.
• Cook well until the potato is done.
• Puree the mixture in a blender.
• Transfer the puree back into the pan and put it for cooking.
• Add mustard & fraiche, boil on low flame for 5 minutes.
• Flavor with salt and pepper.
• Serve hot with grated cheese in the center of the soup, topped up with bread crumbs.