Cauliflower Soup

I have a big call to make. The tastiest soup I've ever made... Very BIG call, we eat a lot of soup. Well, I might be a bit over the top with that rating but this soup was really good.  I made it with vegie stock, 2 onions, 3 very large garlic cloves and 3 medium sized cauliflowers fresh from our garden.  We just put the mustard in the middle of the table to add to taste, as I was pretty sure the kids wouldn't like it. This soup was velvety smooth and creamy delicious.  I cooked my cauliflower for a  long time (because I was busy) and I think that helped.
I based the soup on the following recipe -


http://www.rockpool.com/side-dishes/recipes-archive/cream-of-cauliflower-soup-with-parmesan/
CREAM OF CAULIFLOWER SOUP WITH PARMESAN
A creamy, rich soup of sautéed cauliflower florets blended with a little cream, Dijon mustard and parmesan cheese.
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Yes food bloogers, quite artistic I know. Unfortunately the photo was an afterthought, as you can see none was wasted. 

And because I have a fussy eater who refuses to eat any soup I made these Carrot and Zuchinni Muffins to have with it. Carrot from the garden and zuchinni from the freezer. I actually added the excess zuchinni juice to the soup, nothing wasted. We didn't have any dill, I added parsley instead. The recipe has sugar in it and I would definitely omit that as it was unnecessary and a little strange in a savoury muffin. 

The little Bowerbird observed us ooing over the mustard and declared she wanted to try some.  She was quite determined so we put a little on her plate.  Hilarious to see her face after a small bite, Dijon Mustard a little much for her three year old pallete.

There are more cauliflowers on the way, will be interesting to see if I can make the soup taste as good the second time.