Cauliflower and chickpea soup

• 1 kilogram of cauliflower
• 1 can of chickpeas
• 1 tablespoon of curry powder
• ½ teaspoon of garam masala
• ½ teaspoon of turmeric
• ½ teaspoon of cumin
• ¼ teaspoon of coriander
• 2 tablespoons of oil
• 4 cups of vegetable stock
• 1 teaspoon of lemon juice
• salt and pepper (to taste)

---

Cut cauliflower into small pieces and add to a bowl with chickpeas, curry powder, garam masala, turmeric, cumin, coriander, and oil. Toss to coat. Roast for 25 minutes at 200°C.

Add cauliflower and chickpeas to a pot, reserving one cup to be used as a topping. Add vegetable stock. Simmer for 20 minutes.

Blend until smooth. Season with lemon juice and salt and pepper.