In a small container, mix onion powder, garlic powder, mustard seed, marjoram, thyme.
In a saucepan, pour chicken broth then cover and bring to a boil. Add cauliflower and broccoli. Season with a dash of salt and ground black pepper. Simmer for 4 to 5 minutes. Set aside.
In a large skillet with olive oil, brown sausages. Set aside.
In the same saucepan with low heat, pour cream and water. Add butter and stir until butter is melted. Add cheese and stir slowly until melted.
Add cooked sausages and season with half of mixed spices and herbs.
Toss in cooked broccoli, cauliflower, and broth. Add the remaining mixed spices and herbs. Season with salt and ground black pepper to taste. Combine well. Cover and simmer for 5 to 8 minutes, stirring occasionally.
Transfer in a serving bowl and top with bacon.
Serve and enjoy immediately.
Use double the broth, cream, and water for a less chunky soup that better serves ten.Sausages used : Bockwurst, Schublig, HungarianTo speed up the recipe prep, you can pre-chop the broccoli and cauliflower or use frozen pre-chopped veggies.You can easily swap out the sausage and bacon for a plant-based option for a vegetarian version.