Cauliflower Sweet Potato Soup

Heat oil in large soup pan over medium-high heat. Add onion and a sprinkle of salt and sauté until onion is fragrant and translucent, 3-5 minutes. Add minced garlic, chopped sweet potato, and dried mustard (if using) and sauté an additional 2-3 minutes, stirring frequently.

Add chicken stock and chopped cauliflower and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, until vegetables are tender.

Remove from heat, add cream cheese, and purée with an immersion blender or in batches in a regular blender. (If you want to keep some chunks, reserve 1 cup of the cooked cauliflower before puréeing the rest of the soup).

Return soup to heat, add cheddar cheese, and stir until cheese is melted and soup is heated through, 2-3 minutes.

Season with salt and pepper to taste, garnish as desired, and serve.