Cauliflower & Chestnut Soup

Heat the oven to 175°C and line a tray with baking paper.

Remove the cauliflower leaves and roughly chop the cauliflower head. Arrange on the baking sheet in a single layer, drizzle with olive oil, and bake for about 45 mins until golden.

Finely slice the dark green ends of the leek (reserve the rest for another recipe). In a medium bowl, toss with a pinch of salt and a bit of olive oil.

When the cauliflower has 10 mins left in the oven, add the leek ends to the baking tray (keeping them separate to the cauliflower) and roast for the final 10 mins or until crispy.

Peel and chop the shallots and garlic cloves. Heat a glug of olive oil in a large pot set over a medium heat and sauté the chopped shallots for about 5 mins until translucent. Add the minced garlic and cook for another 3 mins.

Add in the chestnuts (save for a few to use as a topping), roasted cauliflower and miso paste, stirring frequently as you do. Cook for 5 mins, or until the miso paste is slightly caramelised.

Pour in enough vegetable stock to cover the vegetables and simmer for 10-15 mins, until the vegetables are soft.

Blitz the soup in a high-speed blender or with a hand-held mixer until smooth. Season to taste with salt and black pepper.

Serve the soup hot, garnished with a drizzle of olive oil, a few sliced chestnuts, and a spoonful of crispy leek ends.