Creamy Cauliflower and Miso soup

Ingredients: 

• 1 1/2 tbsp extra-virgin olive oil 

• 1 leek, thinly sliced 

• 2 sticks celery, finely chopped 

• 3 garlic cloves, crushed 

• 1 apple, peeled, grated 

• 1 cauliflower, cut into florets, some leaves reserved 

• 2 large (about 400g) potatoes, peeled, chopped 

• 1 cup cooked or canned red lentils 

• 1 tbsp stock powder in water or 2 cups liquid stock 

• 1 tbsp miso paste 

• 2 tbsp roasted almonds or peanuts, chopped, to serve. 

Method: 

• Heat 1 tbsp oil in a large saucepan over medium heat 

• Cook leek, celery and garlic stirring occasionally, for 5 minutes or until softened 

• Add potatoes and apple, cook, stirring, for 1 minute until aromatic 

• Add 800g cauliflower, lentils and cook, stirring, for 3-4 minutes or until it begins to soften 

• Once all ingredients are cooked, turn off saucepan, stir in the tablespoon miso with half a tbsp of olive oil 

• Add almonds or peanuts and hand mix all ingredients well.