1. Heat butter in a pot. Add onion, celery and carrot and cook until translucent.
|
2. Add cauliflower and cook until soft.
|
3. Add 3 tablespoons of Mingle Garlic & Herb Seasoning and stock. Simmer for 20 minutes.
|
4. Melt butter and 1 teaspoon of Mingle Garlic and Herb Seasoning in a bowl. Spread across both sides of bread. Bake in the oven for 10 minutes at 200 degrees. Then cut bread into cubes to make croutons.
|
5. Blend soup together using stick blender.
|
6. Add cream, cheese and parsley and stir. Top with croutons.
|
