• Heat a large pot over low-medium heat with the oil. Add the onion and cook for a couple of minutes, stirring occasionally, until translucent and fragrant.
  2 teaspoons olive oil, 1 medium yellow onion
• Stir in the garlic, rosemary, pepper, salt, and cayenne pepper, and cook for about 30 seconds, until fragrant.
  3 cloves garlic, 2 tablespoons fresh rosemary leaves, 1 teaspoon black pepper, 1 teaspoon sea salt, ½ teaspoon cayenne pepper
• Pour the vegetable stock into the pot, followed by the potatoes, cauliflower, and beans. Stir to mix, then increase the heat and bring to a boil before reducing to a simmer, covered.
  1 litre (4 cups) vegetable broth, 500 grams (2 cups) potatoes, roughly chopped, 300 grams (2 cups) cauliflower, 180 grams (1 cup) cooked chickpeas or white beans
• Simmer for 30-35 minutes, or until the vegetables are fork-soft. Puree with a stick blender or carefully with a standing blender (make sure it's heat safe).
• Taste for seasoning and add more salt as needed. Serve hot, topped with croutons.

Croutons

• Preheat the oven to 200°C (400°F). Place the bread, oil, and salt onto a baking sheet and use your hands to mix until the bread is coated.
  2 thick slices rye bread, 1 teaspoon olive oil, ¼ teaspoon sea salt
• Bake for 15-20 minutes, or until crisp and golden. Serve immediately. This can also be done in a frying pan but there's a high risk of burning the bread.