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, red onion and celery. 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 bread). Microwave until melted, 10 second bursts. Season with salt. Brush garlic butter over the cut sides of ciabatta and place on the 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 herb leaves. Divide Berbere-spiced lentil and roast veggie soup between bowls. Garnish with herbs. Serve with garlic ciabatta.