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. Roast until tender, 20-25 minutes.

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

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 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, 10 second bursts. Season with salt. Brush the garlic butter over the cut sides of the ciabatta and place on a second lined 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.