On a baking sheet, mix together 1 cauliflower (cut into florets), 1 can/240g drained chickpeas (set aside the liquid for later) and 5 garlic cloves, peeled, with 1 tsp cumin, ½ tsp salt, 1 tsp paprika and 3 tablespoons olive oil. Transfer to your oven (set at 200c) and roast for 30 minutes, stirring once halfway through the cooking time. Remove and set aside.

Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. add 2 medium-sized potatoes (peeled and cubed), and some black pepper. Cook for 2 minutes, then add 1 litre vegetable broth and the reserved chickpea water. Bring to a boil and then simmer, uncovered until the potatoes are very soft (15-20 minutes).

Turn off the heat and stir in the vegetable mixture (reserving a handful of chickpeas for garnish). Purée the soup using an immersion blender and stir in 125ml plant-based cream. If too thick dilute it with a bit of water, to the desired thickness.

Serve in bowls sprinkled with the reserved chickpeas, some thyme-flavoured croutons and a drizzle of olive oil.