I based the soup on the following recipe -
CREAM OF CAULIFLOWER SOUP WITH PARMESAN
A creamy, rich soup of sautéed cauliflower florets blended with a little cream, Dijon mustard and parmesan cheese.
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.