Simple Mushroom and Cauli Soup with Goat's Cheese and Croutons

Heat the ghee or butter in a soup pot over a medium low heat. Cook the onion and garlic gently for 5 minutes until the onion is tender and translucent. Increase the heat and add the mushrooms. Sauté for 10 minutes until the mushrooms are glossy. Add the thyme and cook for a further minute. Add the stock, water and cauliflower. Bring to a boil and then simmer for 25 minutes.

Use a blender or hand blender to puree until silky smooth. Season generously. 

Preheat oven to 180°C. Toss the rye bread with the olive oil and sprinkle liberally with salt and pepper. Bake for 20 minutes until crunchy.

Divide with soup between bowls. Top with croutons and sprinkle with goat's cheese. 

Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Will freeze well for up to 2 months.