3 T. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large carrot, peeled and grated
1 c. broccoli, cut into small florets
1 1/2 c. cauliflower, cut into small florets
1 c. frozen peas
4 c. chicken stock
1 t. salt
1/2 t. fresh ground pepper
3 sprigs fresh thyme
1 c. 35% cream
1 T. corn starch
1 T. water
1 c. Gouda cheese
In a soup pot over medium heat, heat the olive oil. Once oil starts to ripple, add in the onion; cooking until onions become translucent. Add in garlic, carrots, broccoli and cauliflower and cook for 2-3 minutes; until garlic becomes fragrant.
Pour in chicken stock, season with salt and pepper, add in the thyme springs and bring to a boil. Reduce heat and simmer for 10 minutes, until cauliflower is tender. Remove the thyme sprigs (by this time the leaves should have fallen off into the soup) and add the cream and peas; cook 2 minutes to heat through.
In a small bowl, combine the cornstarch with the water. Remove soup from heat and stir in cornstarch mixture. Return soup pot to the heat and cook, stirring constantly, until mixture thickens; about 3-5 minutes. Stir in cheese and cook until melted. Serve with additional Gouda, if desired.