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"Several times last week I intended to make this cauliflower soup, from Heidi Swanson&amp;#039;s new cookbook, Super Natural Every Day. And every day something got in the way. It was too hot. I was too lazy. It was too late and we were all starving. So when I had an extra 20 minutes last weekend, I made the soup and put it in the fridge for an easy weeknight dinner. The croutons I left in a covered container on the counter and they were pretty good even 3 days later.   Of course the soup was perfect warmed up for lunch this week. I subbed gruyere for the aged Cheddar Heidi calls for, but for the most part I followed the recipe:   First I cut 1/2 small loaf whole-wheat artisanal bread in cubes, then I tossed it with a mixture of 1 tablespoon each melted butter, olive oil and mustard. I spread them on a baking sheet and baked at 350F for 12 minutes, until toasted.   Then I cooked 1 chopped onion in 2 tablespoons butter while I peeled a russet potato and cut it into 1-inch pieces. I added that to the saucepan with the onion and cooked a bit longer, while I minced a garlic clove and added that to the pot. Then I added 3 1/2 cups chicken broth to the pan. While I brought that to a boil I cut up and washed the cauliflower. (I went ahead and chopped it, not worrying about the small pieces, because I knew I would be pureeing later.) I put the cauliflower in the pot and cooked until tender. Then I pureed with an immersion blender, added 1 cup shredded gruyere and 1 tablespoon mustard and pureed again. Done! Some useful stuff if you want to make meals in advance:  How to Freeze Leftover Soup 10 Easy Make-Ahead Meals \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47058/cauliflower-soup-mustard-croutons-180/>