• Preheat oven to 240°C/220°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, 20-25 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 (for the soup) and Berbere seasoning and cook, stirring, until fragrant, 1 minute. • Add lentils, chopped 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 ciabatta in half lengthways. • In a small heatproof bowl, add garlic and plant-based butter (for the bread). Microwave until melted, in 10 second bursts. Season with salt. • Brush garlic butter over the cut sides of ciabatta, then place on a second lined oven tray. Bake until golden, 5 minutes.

• Add roasted veggies and baby spinach leaves to the soup and cook until wilted, 1-2 minutes.

• Roughly chop herb leaves. • Divide Berbere-spiced lentil and roast veggie soup between bowls. • Garnish with herbs. Serve with garlic ciabatta. Enjoy!