Golden cauliflower and parmesan soup

There’s something both elegant and deeply satisfying about this velvety smooth vegetable soup. We roast cauliflower – and how good is roast cauliflower? - with turmeric till golden and sweet then gently braise it with aromatic vegies and stock before pureeing and adding Parmesan for its savoury kick. The result? Creamy without the cream, filling without the carbs – in short, it’s your all-round wonder soup! A good grind of black pepper, a toasted slice of sourdough and there’s lunch sorted.