Lemon Mustard Cauliflower Soup

• 4 Cups Vegetable Broth, divided
• 1/2 Large Yellow or White Onion, roughly chopped
• 1 Large Celery Stick, roughly chopped
• 1 Tablespoon Lightly Dried Parsley, plus extra for garnish
• 1/2 Teaspoon Ground Thyme
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1 Medium Cauliflower, broken into florets
• 1 Medium Potato, diced
• Zest and Juice of 1/2 Lemon
• 2 Tablespoons Dijon Mustard

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1. Heat 1/4 cup of vegetable broth in a pot. Add the onion, celery, parsley, thyme, salt, and pepper. Cook for 8-10 minutes, until the onion is soft. Add more vegetable broth as necessary to prevent sticking.
2. Add the cauliflower, potato, and the remaining vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes.
3. Using a slotted spoon, remove half of the cauliflower from the pot and set aside. Let everything simmer for another 5 minutes.
4. Pour the mixture into a food processor and blend until smooth.
5. Return to the pot and add the reserved cauliflower. Stir in the lemon zest, lemon juice, and mustard. Sprinkle with additional parsley. Add additional salt, to taste. Enjoy!

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