Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Cut the carrot into bite-sized chunks. Place the 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.

While the veggies are roasting, finely chop the garlic, red onion and celery. Drain and rinse the lentils.

While the veggies are roasting, heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook the onion and celery until tender, 3-4 minutes. Add the plant-based butter (for the soup) and the Berbere seasoning and cook, stirring, until fragrant, 1 minute. Add the lentils, chopped tomatoes, garlic & herb seasoning, vegetable stock powder, the brown sugar and the water. Bring to the boil, then reduce the heat to medium and simmer, 5-6 minutes.

While the soup is simmering, slice the ciabatta in half lengthways. In a small heatproof bowl, add the garlic and plant-based butter (for the bread). Microwave until melted, in 10 second bursts. Season with salt. Brush the garlic butter over the cut sides of the ciabatta and place on the oven tray. Bake until golden, 5 minutes.

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

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