Marinate the cauliflower, potatoes and chickpeas with the remaining ingredients
Place on a baking tray with the garlic bulb and onions, drizzle with oil
Place in the oven for 50 minutes at 200 degrees top/bottom heat
Put the oven-baked vegetables in a saucepan with the vegetable stock, leaving a little oven-baked vegetables left over as a topping
Puree everything into a creamy soup
Enjoy with toppings and toasted bread
