Golden cauliflower and Parmesan soup

We roast the cauliflower with turmeric to give it a subtle flavour and lovely golden colour, then cook until soft with onions, garlic, celery, carrots and vegetable stock before pureeing it with Parmesan into velvety smoothness.

Cauliflower, carrot, onion, celery, parmesan cheese (milk, salt, cultures, non-animal rennet), butter (cream, salt), olive oil, vegetable stock (sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, onion, celery, garlic, spinach, natural flavours, disodium guanylate and inosinate, canola oil, chilli), garlic, salt, thyme, turmeric, black pepper

Serve with crusty bread, ground black pepper, a drizzle of olive oil and some additional shaved Parmesan.