1. Add the stock and kombu to a large saucepan and simmer on a low heat. Meanwhile, heat one knob of the butter and olive oil on a low heat in another large saucepan. Throw in the cauliflower, potato and onion, stir until things start sizzling, then cover and sweat the vegetables for at least 15 minutes, stirring occasionally until they're soft but not coloured.

2. Pour in the stock and kombu and bring to the boil. Pour in the milk, bring to the boil again, reduce heat, and simmer uncovered for 20 minutes. Now would be a good time to season, but be careful with any salt because that stock packs a punch.

3. Pour in the cream and blend everything in batches, transferring the blended soup to the empty stock saucepan. You could also put it through a sieve after blending, but it's winter and a thick soup is a good soup. Let the soup have some time to recognise its place in the world over a very low heat while you steam the clams.

4. Melt the remaining butter over a medium heat in a saucepan and cook the garlic until tender. Add the clams and cider, increase heat slightly, and cover the pot. Cook for 5-10 minutes or until the clams have opened, giving the pot a couple of shakes in the process and treating yourself to any remaining cider in the fridge.

5. Cook the arame in hot water according to packet instructions. Ladle the soup into bowls and serve with a few clams and a tangle of arame.

TIP:

-  Kombu and arame can be found at select Asian food stores. 

- You can't use chicken stock when cooking soup for vegetarian friends, and it hurts. To give vego-friendly soups backbone I use a handful of the dried Japanese seaweed, kombu.