Creamy mustard soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 carrot(s)
• 100 g celeriac
• 100 g potatoes, floury
• 2 tbsp butter
• 750 ml vegetable stock, possibly more
• 100 ml cream substitute
• 3 tbsp mustard, medium hot
• 50 g Gouda, grated
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel and dice the onion, garlic, carrot, celeriac, and potatoes. Sauté everything in hot butter for 2-3 minutes. Pour in the vegetable stock and simmer over low heat for about 20 minutes. In the meantime, grate the Gouda cheese. Then puree the soup finely. Depending on the desired consistency, reduce it a little longer or add more stock. Remove from the heat. Add the cream substitute, reserving 2 tablespoons of it, stir in the mustard and Gouda cheese, and season with salt and pepper. Ladle the soup into bowls and garnish with the reserved cream substitute. Serve with some freshly ground pepper. If the mustard taste is a bit too strong, neutralize it with a little more cream substitute.