Preheat your oven to 200°C. Pop the cauliflower florets on a lined baking tray and drizzle on a splash of oil. Season with salt and pepper. Roast on the top shelf of your oven until soft and charred at the edges, 20-25 mins.

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the cannellini beans.

Heat a splash of oil in large, deep saucepan on medium heat. When hot, add the onion, carrot and pepper. Cook until beginning to soften, 4-5 mins then add the garlic, tomato purée, ground coriander and Italian style herbs. Stir and cook for 1 minute before adding the water (see ingredients for amount) and the stock powder. Bring to a boil, then reduce the heat to low and simmer for 10 mins.

Roughly chop the basil (stalks and all) and half the rocket. Pop the basil, chopped rocket and hazelnuts in a small bowl and use the end of a rolling pin to roughly mash them together. tTIP: Use a pestle and mortar if you have one! Stir in the olive oil (see ingredients for amount), you should have a rough, thick paste. Season to taste with a little salt and pepper. Chop the vine tomato into small pieces.

Add the cannellini beans and cavolo nero to the soup and simmer until the cavolo nero has softened, 5 mins. Season the soup to taste with salt and pepper and just before serving, stir in the chopped vine tomato.

Ladle the soup into deep bowls and spoon small amounts of the pesto on top for stirring in. Top with the cauliflower florets. Finish with the remaining rocket. Buono apettito!