Roasted cauliflower, beetroot and chickpeas soup

Preheat the oven to 180°C.

Cut the cauliflower into florets.

Peel and cut the onion and beetroot into slim wedges.

Put them in a baking tin together with the cauliflower florets and tomatoes. Tuck the garlic cloves (unpeeled) between the vegetables.

Scatter the spices on top, add the bay leaf drizzle with oil, then season with salt & pepper. Toss gently.

Pour over a glass of water, then cover the dish with foil.

Roast in the oven for about 45 minutes, until tender. Take off the foil, add the drained chickpeas and put the dish back in the oven for 5 minutes.

When the roasted vegetables are cooked through, transfer them to a saucepan, together with any cooking jus. Discard the skin of the garlic and the bay leaf. Add the stock and bring to the boil.

Turn off the heat and add the parsley or dill.

Using a stick blender or liquidiser, whiz the mixture into a slightly textured soup. Add more stock if you think it’s too thick.

Warm it up if necessary.

Serve with feta or plant based soft cheese crumbled on top.