Instructions: 1. Melt the butter or margarine in a pan and add the cauliflower and onion.

2. Place over a low heat and allow the ingredients to sweat for l5-20 minutes, stirring occasionally.

3. Chop the tomatoes roughly and add to the pan with the rest of the ingredients.

4. Bring to the boil then simmer for 30 minutes.

5. Allow to cool a little before liquidising until smooth.

6. Combine the parsley and butter or margarine together and spread over both sides of the bread.

7. Cut into cubes and Fry gently until golden brown on both sides.

8. Return the soup to the pan and reheat gently. Serve sprinkled with the croutons or handed round separately.

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