• In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic and cook until golden.
• Add the cauliflower pieces and vegetable broth to the pot along with the thyme sprig. Bring the mixture to a boil and then reduce the heat. Add the mustard and simmer for about 15-20 minutes, or until the cauliflower is tender.
• Remove the pot from the heat and let the mixture cool slightly. Then, use a blender or hand mixer to puree the ingredients until smooth and creamy. Remove the thyme sprig before blending.
• Return the cream to the pot and heat it again before serving. Add salt and pepper to taste, a splash of olive oil and the croutons with thyme and Dijon.

Croutons with Dijon and thyme

• Prepare the bread: Cut the bread into cubes of the size you prefer. Smaller croutons are perfect for soups, while larger ones are great for salads.
• Mix: In a large bowl, toss the bread cubes with olive oil, salt, Dijon mustard, and fresh thyme.
• Bake: Preheat the oven to 180°C (350°F). Spread the bread cubes in a single layer on a baking sheet. Make sure they are not crowded so they brown evenly.