Creamy Broccoli-Cauliflower Soup



  1. In a Dutch oven heat oil over medium heat.
  2. Add onion and cook for 5 minutes.
  3. Stir in broth, the water, 2 1/4 cups cauliflower florets, and potato.
  4. Simmer, covered, for 20 minutes.
  5. Cool mixture slightly.
  6. Transfer mixture, half at a time, to blender or food processor.
  7. Blend or process until smooth.
  8. Return pureed mixture to Dutch oven.
  9. Stir in mustard and pepper.
  10. Stir in 2 1/4 cups cauliflower florets and broccoli.
  11. Simmer, covered, for 20 minutes.
  12. Stir in cheese.
  13. Cook and stir until cheese is melted.