Serves 6

• 1 litre lamb stock
• 1 cauliflower, with stem sliced and head broken into small pieces
• 2 tsp miso (darker miso for colder climates)
• A small handful of chopped parsley
• Freshly ground black pepper
• 12 thin slices of parmesan cheese (optional)

Instructions:

In the stock, cook cauliflower until tender. Stir through miso. Puree soup, and then add parsley and pepper.

For a chunkier soup, don't puree – gently use a vegetable masher instead. If desired, place two slices of cheese in the middle of each bowl and serve.