Recipes

1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the onion and celery and cook for about 5 minutes, until softened. Add the garlic and cook for another 30–60 seconds.
3. Season with the salt, pepper, thyme, and seasoning.
4. Stir in the parsnips, carrots, rutabaga and cauliflower.
5. Pour in the broth and bring everything to a gentle boil.
6. Reduce the heat, cover and simmer for about 20–25 minutes, or until the rutabaga and parsnips are tender.
7. While the vegetables cook, add the cottage cheese and milk to a blender. Blend until completely smooth.
8. Once the vegetables are tender, scoop about 2½–3 cups of the soup and vegetables into a blender. Carefully blend until smooth, then return it to the pot.
9. You can use an immersion blender directly in the pot, but be sure not to blend the entire soup.
10. Reduce the heat to low. Slowly stir in the milk/cottage cheese mixture.
11. Add the cheddar and Parmesan a little at a time, stirring until melted and creamy.
12. Stir in the lemon juice. Taste and adjust the salt and pepper.

Notes:

Don't let the soup boil once you've added the dairy. Gentle heat keeps the cheese sauce smooth.