This is the perfect warming soup for this month. It is a vegan soup, but with protein rich chickpeas.

Serves 2

You will need:
1 large leek, finely sliced
2 garlic cloves, finely sliced
1 small head of cauliflower, roughly chopped
200g cooked chickpeas
1 tablespoon of white miso paste
1/2 teaspoon of turmeric powder
1 tablespoon of garam masala
1 litre of vegetable stock
Salt and pepper
1 teaspoon of lemon juice

Fry the leek in a little rapeseed or coconut oil with a large pinch of salt
After 10 minutes, add the garlic and spices
Fry for a a minute and add the cauliflower
Once the cauliflower is starting to colour, add the miso, chickpeas and stock (adding more water or stock if the vegetables aren’t covered)
Simmer for 15-20 minutes or until the cauliflower is soft and cooked through
Add the lemon juice and blend
Season to taste and serve hot