• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, finely chop garlic and celery. Thinly slice leek. Drain and rinse lentils.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook leek and celery until tender, 3-4 minutes. • Add plant-based butter and Berbere seasoning and cook, stirring, until fragrant, 1 minute. • Add lentils, crushed & sieved tomatoes, garlic & herb seasoning, vegetable stock powder, the brown sugar and the water. • Bring to the boil, then reduce heat to medium and simmer, 5-6 minutes.

• While the soup is cooking, slice mini flour tortillas into strips. • In a small bowl, combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread tortilla strips out evenly on a second lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. Bake until golden, 10-12 minutes. TIP: If your tray is crowded, toss the tortilla strips halfway through baking.

• Add roasted veggies and baby spinach leaves to the soup and cook until spinach is wilted, 1-2 minutes. TIP: Add a splash of water if the soup looks too thick.

• Roughly chop parsley. • Divide Berbere-spiced lentil and roast veggie soup between bowls. • Garnish with parsley. Serve with garlic flatbread strips. Enjoy!