Soup has to be one of my favourite dishes. It is the ultimate in one pot cooking and you can create such a variety of flavours that it really lends itself to experimenting with ingredients. Whilst some only consider soup to be a winter dish I enjoy it all year round from hearty soups in winter to hot and sour Thai soups in Summer, I always think that there is a soup for every season. For this recipe I have created a creamy and soothing soup packed full of flavour with a delicious pesto dressing to add texture and crunch. It is perfect for January, being light and delicate and will be gentle on the stomach after the over indulgences of the Christmas season. When it comes to soup what we really want is something simple, creamy and comforting. Cauliflower is often overlooked as a standalone ingredient but its soft pale countenance translates into a gentle soup perfectly. Don’t overcook it; you want it soft enough to puree but if you leave it cooking for too long the flavour will become stewed. I have served it with a simple hazelnut and mint pesto type swirl that goes beautifully with the cauliflower, but you could just as easily miss this out if you prefer. Almond milk gives a lovely creamy aspect, but you could use chicken stock for a more savoury rounded flavour.