On a baking sheet, mix together 1 orange Romanesco cauliflower*(cut into florets), 1 can/240g drained chickpeas (set aside the liquid for later), 2 sweet potatoes, peeled and cut into small chunks, and 5 garlic cloves, unpeeled, with 1 tsp cumin, ½ tsp salt, 1 tsp paprika and 3 tablespoons olive oil. Transfer to the oven (set at 200 °C) and roast for 30 minutes, stirring once halfway through the cooking time. Let cool for a few minutes before peeling the garlic cloves.

Meanwhile, bring 1 litre of vegetable broth and the reserved chickpea water to a slow simmer, and then add the roasted vegetable mixture. Purée the soup using an immersion blender or a stand blender. At this point, I like to strain the soup through a fine wire mesh strainer for a smoother consistency – but feel free to omit this step for a chunkier soup.

Stir in 125ml plant-based cream (or single cream). If the soup is still too thick, dilute it with a bit of water to the desired thickness.

Serve in bowls sprinkled with some thyme-flavoured croutons and a drizzle of smoked harissa oil (mixing together 1 tsp smoked harissa with 1 tbsp olive oil).

Serves 4.

* Substitute with a white cauliflower.