A warming and delicious twist to a traditional cauliflower soup.

Serves 4

Ingredients:

• 1 cauliflower
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 2tbsp olive oil
• 4tsp harissa spice
• 1/2tsp fresh thyme
• 1 ltr vegetable stock
• 100ml double cream
• 1 tin chickpeas, drained

Method:

1. Roughly chop the cauliflower, even the stalk as this is full of great flavour.
2. In a large saucepan add 1 tbsp of the olive oil and gently fry the onions and garlic until soft.
3. Add 2tsp of the harissa spice, fresh thyme and 3/4 of the cauliflower and continue frying for approx 5 minutes.
4. Pour in the vegetable stock, simmer for 15-20 minutes until the cauliflower is soft. Leave to cool slightly before blending.
5. Whilst the soup is cooking, toss the last of the cauliflower with 1 tsp of harissa spice and roast in the oven until soft. About 200°C / 180°C fan / Gas 5.
6. Pop the drained chickpeas into a frying pan and cook over a medium heat until they start to char a little. Add the tsp of the harissa spice and continue to cook for 2 minutes. Leave to cool.
7. Blend the cooled soup until smooth with the double cream and add a little salt and pepper to taste.
8. To serve, spoon the soup into bowls, top with the roasted cauliflower, charred chickpeas and a little thyme.