Soup time.

What's the best thing to happen to winter...Soup!
In particular Cauliflower Potato Soup which has quickly become a weekly ritual.

Here's how to make this incredibly tasty and easy concoction:
(Makes 4 servings, or 2 if you're like me)

What you will need:
1 Tbsp. unsalted butter
1 Tbsp. vegetable oil
1 medium yellow onion, diced
1 large russet potato or 2 smaller ones
1/2 teaspoon sea salt
2 cloves garlic, chopped
2 tsp. fresh thyme
4 cups vegetable or chicken stock
2 1/2 cups caulifower, chopped
2/3 cup sharp cheddar, grated
2-4 tsp. Dijon mustard (this coarse kind- I prefer more of a mustard taste so I would go for 4)

In a medium Dutch oven or lidded saucepan, heat the butter and oil over medium heat. Add the onions and cook until soft (about 5-8 minutes). Add the potatoes, cover and cook until they are beginning to soften (about 10 minutes). Stir in the salt, garlic, thyme and broth. Bring to a boil. Cook for 5-10 minutes and check to make sure the potatoes are tender, if not keep cooking. Add the cauliflower, cover and cook for another 10 minutes. Remove from the heat and puree with an immersion blender. Once the soup is smooth, stir in the cheddar and mustard. Serve in bowls and top with additional cheddar and a drizzle of olive oil.

On the subject of soups, there is a little place called Ravi Soups that has a variety of deliciousness. My favourite is the corn chowder with blue crab and thai basil. I could pretty much love living above that place and be in heaven with all the smells coming from it. Amazing stuff.