Cauliflower Turmeric Soup with Chickpea Croutons

Preheat the oven to 195 degrees Celsius, 175 degrees fan assisted.

To prepare the chickpea croutons, dry the chickpeas thoroughly, discarding any loose outer skin.

Add the chickpeas to a small bowl and mix with the olive oil, cumin seeds, salt and pepper. Mix well to combine.

Arrange the chickpeas evenly across a shallow oven tray and roast for 22-25 minutes until crisp and golden, turning halfway through.

Whilst the chickpeas are roasting you can prepare the soup.

Heat the coconut oil in a large pan over a medium heat. Add the onion, garlic, ginger, cumin and turmeric. Stir well to combine, cooking gently until tender.

Add the cauliflower florets to the pan along with the vegetable stock. Bring to a simmer, cooking the cauliflower until just tender - about 4 minutes.

Add the coconut milk to the pan, bring to a boil and then simmer gently for 10 minutes.

Transfer the soup mixture to a blender and blend until completely smooth.

Scatter with chickpea croutons to serve.