Winter Chowder

Combine yogurt, just 2 tsp horseradish, and a pinch of salt in small bowl. Stir horseradish cream and refrigerate until ready to serve. (4-serving meal: use just 4 tsp horseradish) (TIP: Keep remaining horseradish for your own use.)

Heat 1 tbsp olive oil in large pot over medium-high heat. Add onion and just half the garlic and cook until onion is softened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)

Add root vegetable blend, cauliflower, herb and mustard blend, broth concentrate, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to pot with onion and garlic. Bring to a boil, cover, reduce heat to low, and let chowder simmer until vegetables are tender, 15 to 20 minutes. (4-serving meal: use 1½ tsp salt, ½ tsp pepper, 4 cups water)

Transfer just half the chowder to blender and blend on low until smooth, 1 to 3 minutes. Return puréed chowder to pot, season to taste with salt and pepper, and stir to combine.

Set oven to broil on low. Drizzle 1 tbsp olive oil on cut sides of ciabatte and top with remaining garlic and a pinch of salt. Toast directly on oven rack, oiled side up, until browned, 2 to 3 minutes. Cut into triangles. (4-serving meal: use 2 tbsp olive oil)

Divide winter chowder with root vegetables between bowls, drizzle with horseradish cream, and serve with garlic toasts. Soup’s on!