Mingle's Creamy Cauliflower Soup

Mingle's Creamy Cauliflower Soup


1 X knob of butter
1 X cauliflower 
1 X bunch of parsley 
1 finely chopped lemon (zest) 
1 X brown onion (finely chopped)
2 X stalks of celery (finely chopped)
2 x carrots (finely chopped)
1 X handful of parmesan
4 X bread slices
1 X cup of cream 
2 litres of low sodium vegetable stock
Mingle Garlic & Herb seasoning


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. 

Sweet Potato Rosti Mixing together
Sweet Potato Rosti Adding the mix to the fry pan
Frying the sweet potato rosti in a frypan
Frying the sweet potato rosti in a frypan and adding the cherry tomatoes
Plate up the sweet potato rosti with mingle seasoning garlic and herb sprinkled on avacado