• Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower (including stalk!) into small florets. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, thinly slice leek. • Slice lemon into wedges. • Finely chop garlic. • Drain sweetcorn.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook leek and corn, stirring, until softened, 4-5 minutes. • Add garlic, garlic & herb seasoning and All-American spice blend, stirring to combine. Cook until fragrant, 1 minute.

• Add cream (see ingredients) and the water, and bring to the boil. • Reduce heat to medium, then simmer until slightly reduced, 4-5 minutes.

• Add roasted veggies and a squeeze of lemon juice to the saucepan, then stir to combine. Season to taste. TIP: Add a splash more water if the soup looks too thick.

• Divide creamy roasted veggie and corn soup between bowls. • Sprinkle over shredded Cheddar cheese and tear over parsley to serve. Enjoy!