Cauliflower soup isn’t at the top of the list – and why should it be when half the metropolitan population is still traumatised by their formative school dinner experiences (yes – it’s up there with sprouts, people.)

Having seen an abundance of the cauli around this month (in season? Apparently, the ‘flower thrives in -20 conditions!) I decided to give the albino broccoli another chance.

Ingredients

1 cauliflower (flowerets separated and stem cut to pieces).
1 onion sliced
6 cups of water
Pinch of salt
1/2 cup of rolled oats (optional!)
2 tablespoons of tahini
6 teaspoons of white Miso paste (or Marigold veg soup powder/or other stock to taste)

1. Put the cauliflower, onion,oats,salt with the water in a pot.
2. Cook for 15 minutes until the vegetables are tender but still firm.
3. Add the white miso or powder/stock and tahini and cook for 5 min.

There you go – another terrifying childhood memory banished, thanks to Londoncooking.

… At least until you watch Little Shop of Horrors again.