1. Heat butter in a pot. Add onion, celery and carrot and cook until translucent.
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2. Add cauliflower and cook until soft.
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3. Add 3 tablespoons of Mingle Garlic & Herb Seasoning and stock. Simmer for 20 minutes.
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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.
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5. Blend soup together using stick blender.
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6. Add cream, cheese and parsley and stir. Top with croutons.
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