Creamy Cauliflower & Goat Cheese Soup

Directions

• In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes.
• Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly.
• Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.