1. Set a skillet over medium-high heat.
2. Add the onion and dry-fry, stirring occasionally, until the onion begins to caramelize and blacken. Add the cauliflower, ghee and water. Cover but leave the lid slightly ajar to let the steam release. Cook for another 10 minutes. Remove the top and cook for another 5 minutes, stirring frequently. The cauliflower will soften and caramelize along with the onions and get a deep, rich flavour.
3. Carefully snip the leaves of the nettles from the stem, rinse well and drain.
4. Fill a heavy-bottomed soup pot with the nettles, kale, mushrooms and vegetable stock. Set over medium-high heat and bring to a rolling boil for 10 minutes.
5. Add the coconut cream, vinegar, maple syrup, red chili pepper, salt and pepper. Add half of the cooked cauliflower and onion to the pot.
6. Using an immersion blender, blend everything in the pot together until smooth and creamy. Add the rest of the cooked cauliflower onion. Serve hot with a drizzle of smooth coconut cream! Garnish with fresh basil and fennel.