Creamy spinach & leek soup

Preheat the oven to 220ºC, gas mark 7. Line a roasting tin with baking parchment, then scatter the chickpeas and quinoa over it, adding the lemon zest, garlic and paprika. Drizzle with 1 tbsp oil, season and stir together. Roast for 20 minutes, stirring halfway.

Meanwhile, in a large saucepan, heat the remaining 1 tbsp oil and the butter over a medium heat. Fry the onion and leeks with the salt for 3-4 minutes. Add the potatoes and cook for 5 minutes. Tip in the stock and simmer for 6-7 minutes or until the potatoes are completely cooked through. Take off the heat and stir in the spinach, a handful at a time, until wilted.

Put the soup in a large blender, or use a stick blender in the pan. Add the lemon juice and cream, then whizz until smooth. Discard the roasted garlic cloves or squeeze from their skins and whizz into the soup. Serve topped with the chickpeas and quinoa.