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, celery and onion. Drain and rinse lentils.

In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion 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 simmering, slice ciabatta in half lengthways. In a small heatproof bowl, add garlic and plant-based butter (for the garlic bread). Microwave in 10 second bursts until melted. Season with salt. Brush garlic butter over the cut sides of ciabatta and place on a second lined oven tray. Bake until golden, 5 minutes.

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

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