*Chop the potato and cook in the microwave to soften a little, set aside.
Heat a table spoon oil in a stock pot, add the cauliflower and *cook until slightly caramelised on a low-medium heat
Add the mushroom, cook until slightly golden and put in the onion, carrot, garlic and ginger, cook for about 3 minutes.
Add the slightly softened potato and the curly kale, continue cooking for a minute.
Pour in the vegetable stock, *miso and the bay leaf, give it a stir and bring to boil.
Turn the heat down, pour in the soya milk and add the nutritional yeast, season with the salt and pepper.
Let the soup bubble around the edge of the pot, turn the heat down to the lowest and simmer until the potato is completely soft.
Add the chopped parsley just a few minutes before serving.