For the stock
- 1 onion | 110g
- 3 garlic cloves, minced
- 2 celery sticks
- 1 yellow pepper
- 1 tin | 400g organic chopped tomatoes
- 1 tin | 230g organic butter beans
- Salt to taste
Herbs & Spices
- 1 bay leaf
- 1 tbsp smoked paprika
- 1 tsp dried sage
- 1 Kallo low salt stock cube
- ½ tsp sea salt
For the grill
- 1 small cauliflower
- 1 pack of Sainsbury's chorizo-style shroomdogs
- ½ tsp olive oil (to brush over the cauliflower)
- ½ garlic clove (to brush over the cauliflower)
For the pesto
- 70g blanched almonds
- 2 garlic cloves
- 90ml olive oil
- 30g fresh coriander
- 1 green chilli
- ½ tsp sea salt
- ½ fresh lemon
Preheat the grill to 220ºC and prep the cauliflower by slicing into steaks then rub with the cloves of garlic and brush in olive oil.
Place the shroomdogs and cauliflower steaks under the grill and cook for around 8-10 minutes, turning after half the time.
Whilst the cauliflower and chorizo are on the grill, finely dice the onion and celery and add to a large non-stick pot. Fry on a low heat (note, add a few spoonfuls of water to the pot to stop the onion and celery from burning).
Chop the peppers into bite size squares and add to the pot and gently fry until the onion is see through. Add the 3 cloves of minced garlic and fry for another minute.
Pour all of the ingredients for the stock into the pot and bring to a simmer for around 15 minutes, stirring occasionally.
Slice the shroomdogs into bite size discs and add to the pot. Place a lid on top and simmer for a further 15-20 minutes.
To make the pesto, place all of the ingredients into a food processor and blitz until creamy, or grind together in a pestle and mortar.
Serve up and garnish with fresh parsley and 1 tablespoon of pesto per bowl.