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1. Preheat over to 425 °F (220 °C). Place cauliflower and carrots on a parchment lined baking sheet. Drizzle butter over vegetables and toss to coat. Roast 25 to 35 minutes, turning halfway through, until vegetables are tender. Remove about 1/2 cup (125 mL) cauliflower florets and reserve to garnish soup.
2. Meanwhile, place onion, garlic, thyme, and bay leaf in a large saucepan. Add broth and simmer gently for 5 minutes or until onion is tender. Add roasted cauliflower, carrot, white beans, and mustard. Simmer gently for 8 minutes or until vegetables are very tender. Remove from heat. Dicard bay leaf. Season with pepper and salt if needed. Stir in milk.
3. Cool soup slightly. Purée in batches until smooth. Serve in bowls. Garnish with roasted cauliflower florets, cheese, dill, and lemon zest (if desired). Serve with a whole-grain roll.

This soup is no ordinary soup! When paired with a whole grain roll, you have a complete meal on the table. The vegetables and white beans add precious fibre and the milk and cheese provide complete protein. These nutrients are essential to keep your hunger at bay until your next meal.

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1. In a pot, combine carrots, onion, rutabaga, celery root, salt, pepper, bay leaf and water. Bring to a boil over high heat. Cover, reduce heat to medium-low and boil gently for 20 min or until vegetables are tender.
2. Whisk 2 tbsp (30 mL) of the flour into milk and gradually stir into pot. Increase heat to medium and simmer, stirring often, for about 5 min or until thickened (do not let boil). Discard bay leaf.
3. Whisk remaining flour into yogurt. Stir yogurt into soup and heat, stirring, for 2 to 3 min. Stir in chives or green onions.

Cut the vegetables into equal size pieces so they cook evenly and a size that will fit on the spoon. Between 1/4- and 1/2-inch (0.5 and 1 cm) works for these root vegetables.

Whisking some of the flour into the yogurt helps it blend better into the hot soup.

Make this soup in the evening (without adding yogurt), let it cool and refrigerate overnight. Reheat in the morning, adding the yogurt as directed, to pack into a thermos for lunch, or just reheat before serving.

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1. Heat a non-stick skillet on medium heat. Beat eggs with some salt and pepper and pour into skillet. Cook eggs 2–3 minutes on each side to make an omelette. Transfer onto a plate and let cool. Cut omelette into 8 large strips.
2. Fill a large bowl with hot water and soak a rice paper wrapper approximately 15 seconds to soften. Transfer to a work surface. In the following order, place 2 mint leaves, a strip of omelette, 1/8 of the vegetables, a sprig of cilantro and a stick of cheese on the first third of the wrapper, leaving a 1˝ (2.5 cm) border on each side.
3. Fold in the sides of the wrapper over the filling and then roll into a tight cylinder.
4. Repeat steps for the remaining 7 wrappers.
5. Serve with a small bowl of homemade or store-bought nuoc cham for dipping.

Homemade nuoc cham sauce

1. Place all ingredients in a jar.
2. Close and shake well. Store in the refrigerator.

Cheese alternatives: Canadian Mild or Medium Cheddar, Gouda.

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1. In a large saucepan, melt butter on medium-high heat. Cook shallots and garlic for 2 min.
2. Add squash and curry paste; cook 2 more min. 
3. Pour broth into saucepan and bring to a boil. Simmer, covered, for 5–7 min or until squash begins to soften.
4. Add chard and stir; cook for 2–3 min.
5. Add oysters and cook 3 more min.
6. Mix cheese with cornstarch. Sprinkle over mixture in saucepan while stirring. Let cheese melt and sauce thicken. Add a little cornstarch mixed with cold water if sauce is not thick enough, as the quantity of oyster juice may vary.
7. Season with pepper, top with more cheese, if desired, and serve. 

Cooking tip: When shucking oysters, hold the curved side of the shell down to retain all the juice, which will add delicious flavour to the sauce.

Cheese alternatives: Canadian Provolone, Gouda, Aged Cheddar.

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1. Heat milk at medium heat to just before boiling point. Remove from heat and stir in coconut. Let sit 45 minutes.
2. Strain, squeezing coconut to get all liquid. Set “coconut milk” aside. Bring broth to a boil. Stir in chili paste. Add frozen vegetables and cook until barely tender. Add “coconut milk” and shrimp. Gently reheat.
3. Spoon soup into bowls. Add lime juice, sprinkle with green onion, basil and serve.

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1. Sauté onion in a skillet and cook for 3 or 4 minutes. Add the other vegetables and cook for 5 to 7 minutes. Add diced ham and thyme, then cook for another 2 to 3 minutes.
2. Lower heat, add milk and allow to simmer gently for around 20 minutes. Thicken soup with a few pulses from a hand blender. Season to taste. Garnish with finely chopped parsley and drizzle with olive oil just before serving.

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