Cauliflower Soup with Vegetable Skewers and Spiced Plant Butter

Ingredients

• 1 kg cauliflower, trimmed and cut into small pieces (save the leaves)
• 200 g white wine
• 1200 g vegetable stock, diluted
• 400 g Flora Plant Cooking 15%
• Salt and black pepper
• 500 g Flora Plant B+tter Unsalted
• Fresh lemon zest – from 1 lemon
• 50 g Capers
• 80 g Parsley
• 3 green asparagus spears
• 3 spring onions
• 1/2 courgette
• Olive oil
• Salt and pepper
• 10 wooden skewers (soaked)