Creamy Curried Cauliflower Soup

Meanwhile, peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large saucepan on medium-high heat. 

Once hot, add the garlic, korma style paste and ginger puree. Cook, stirring, until fragrant, 1 min.

Add the crushed chickpeas, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the saucepan. Stir until combined.

Bring to the boil, then lower the heat and simmer until thickened, 6-8 mins.  

When the soup has thickened, stir in the spinach a handful at a time until wilted, 2-3 mins.

Stir through the creme fraiche and half the roasted cauliflower. Taste and season with salt and pepper if needed.

Bring the soup back to a simmer until piping hot, then remove from the heat to serve.