Who doesn’t need an extra dose of comfort these days? Enjoy it exactly according to the recipe, or jazz it up with pieces of last night’s roast chicken or a crusty piece of your latest of fresh bread. You do you.


Sweet Potato Croutons

2 cups sweet potato, cut into ½ inch dice

1 ½ tbsp extra virgin olive oil

¼ tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

Broccoli, Cauliflower, and Cheddar Soup

2 tbsp butter

2 cups yellow onion, sliced thinly

4 cups broccoli, roughly chopped small

4 cups cauliflower, roughly chopped small

1 each garlic clove, smashed

2 tsp fresh thyme leaves

1 tbsp salt, plus more to taste

2 tbsp all purpose flour

2 cups vegetable stock

3 cups water

1 ½ cup whole milk

1 cup white cheddar cheese, shredded

1-2 tsp apple cider vinegar

1 tbsp salt, plus more to taste

to taste black pepper


Sweet Potato Croutons:

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

2. Toss sweet potatoes in oil, spices, and salt until well coated.

3. Lay out on baking sheet and roast until they start to brown and crisp, about 25 minutes. Reserve.

Broccoli, Cauliflower, and Cheddar Soup:

1. Warm a medium pot over medium heat. Melt butter until foamy.

2. Add onion, and cook, stirring occasionally, until soft and translucent, 3-5 minutes.

3. Add broccoli, cauliflower, garlic, and thyme leaves. Cook, stirring frequently, until vegetables are soft and just beginning to brown, 8-10 minutes.

4. Once vegetables are soft, add ap flour, and stir to combine. Cook, stirring constantly, until flour smells nutty and fragrant, about 1 minute.

5. Add vegetable stock and water. Bring to a boil, then reduce the heat to a simmer and add milk. Simmer until the liquid has thickened, about 5 minutes.

6. Remove from heat. While still warm, blend with an immersion blender or in a blender until smooth and return to the pot. Stir in cheese and vinegar.

7. Season with salt and black pepper as desired. Serve with sweet potato croutons.