Instructions

1. Preheat the oven to 180°C.
2. Remove the leaves of the cauliflower, rinse and line a roasting dish with them.
3. Cut the onion into thin wedges, the red pepper into thin slices.
4. Tear the cauliflower florets off its stem and scatter these on top of the leaves together with the onion, cherry tomatoes and pepper pieces.
5. Lightly smash the garlic cloves, then tuck these between the vegetables.
6. Dust with the seeds and salt and pepper, then drizzle or spray with little oil.
7. Bake in the oven for about 20 minutes, or until tender. Pour over the passata, mix well, then bake for a further 10 minutes.
8. Meanwhile, make the tempering:
9. Heat the oil in a saucepan, then add the seeds, garlic and ginger. Stir for a minute or so, until they start popping.
10. Add the curry leaves, then the spices. Stir for a minute. Add some lemon juice.
11. When the veggies are ready, pour them on top of the tempering and mix well.
12. Rinse the baking dish with water, add this to the soup, together with the parsley.
13. Using a hand-held mixer, purée the mixture until you get a creamy, thick soup.
14. Add the stock powder or cube. Add the drained chickpeas and gently simmer until the soup has warmed up.