Prep & roast veggies. Prep chickpeas and parsnip and toss on a lined oven tray with diced cauliflower, spices and oil. Season with salt and pepper. Roast in oven for 16-18 minutes, until lightly golden.
Make soup. Reserve 1/4 of the chickpeas, then add remainder of veggies and chickpeas to a medium pot. Add stock and salt and bring to the boil. Once boiling, reduce to a simmer and cook, covered, for about 12 minutes, until very tender. Blend soup with a stick blender and season to taste with salt and pepper.
To finish. Prep lemon.
Serve soup with yoghurt and reserved chickpeas. Squeeze over lemon.
Energy 1179 kJ | 282 kCal | Carbohydrates 41.8 g | Protein 10.6 g | Fat 5.8 g