Wash and dry produce.

Halve, peel, and dice onion. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Cut cauliflower into bite-size pieces.

Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until browned and softened, 3-4 minutes. (TIP: Add a splash of water if onion begins to brown too quickly.) Add scallion whites and garlic; cook, stirring frequently, until fragrant, 1 minute.

Add another drizzle of oil. Stir in curry powder, cumin, tomato paste, and half the garam masala (all for 4) until combined. Cook, stirring constantly, until fragrant, 30-60 seconds.

Thoroughly shake coconut milk in container before opening.

To pot with veggies, add coconut milk, cauliflower, chickpeas and their liquid, stock concentrates, 1 cup water (2 cups for 4 servings), and a big pinch of salt (we used 1 tsp; 2 tsp for 4). Stir to combine.

Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is almost tender, 6 minutes. Uncover and cook until soup has thickened, 5-7 minutes more. TIP: If your soup isn’t thick enough, simmer until it reaches desired consistency. If your soup is too thick, add a few splashes of water.

Taste and season with salt and pepper. 

Meanwhile, halve ciabatta. Drizzle cut sides with olive oil and sprinkle with salt and pepper. Toast until golden, then cut in half on a diagonal.

Divide soup between bowls. Sprinkle with scallion greens. Serve with toast on the side.