I went to the library on the weekend and one of the recipe books I took out is called:
"Soupologie: Plant-Based, Gluten-free Soups to Heal, Cleanse & Energise" - and the author of the book is Stephen Argent.
I have just tried his soup for:
"Cauliflower & Mustard Seed Soup" and I have put my adaptations in brackets, as I rarely manage to follow a soup recipe exactly. I like to adapt it for my own preferences, or for what I have available at the time ingredients-wise.
1 cauliflower, washed, trimmed and diced (I didn't trim it - I included the green parts because I fancied eating them once roasted alongside the soup - so that is what I did, and they were tasty, and I also kept it fairly intact - i.e. I didn't really dice it - I just roughly cut it up, as you can see from my photo).
3.5 tbsp. rapeseed oil (I used olive oil and 'drizzled' it so unsure of my exact quantity)
2 large onions, peeled and diced
3 strips lemon zest
2 tsp wholegrain mustard
1.1 litre (1.75 pints) vegetable stock
Salt and freshly ground black pepper
Roast the cauliflower in a hot oven (220'C/425'F/Gas Mark 7) for 30 minutes, until the edges just begin to turn golden.
Caramelise the onion in the oil for 5-10 minutes.
Add the cauliflower and lemon zest to the onion. Cook on a medium to low heat for another 2-3 minutes.
Add the wholegrain mustard, followed by the vegetable stock and bring to the boil. Turn down the heat and simmer for around 8-10 minutes, until the cauliflower is completely soft.
Take the soup off the heat and carefully remove the lemon zest.
Blend until completely smooth and season to taste.
I served mine with a fresh panini bread roll and some brazil nut butter. It was extremely tasty. The soup looks quite a grey colour when finished, and a bit like a porridge consistency, but it is very yummy. I think that adding some cheese to it would make it richer in flavour - but it was lovely as it was.