Method

1. Preheat oven to 200ºC fan bake and line two large oven trays with baking paper.
2. Cut cauliflower into florets and place on one of the trays. Drizzle with 1 tablespoon oil, sprinkle with cumin and oregano and season with salt and pepper. Toss to combine then arrange in a single layer. Bake for 15 minutes, until lightly browned.
3. Clean and thinly slice leek. Heat remaining tablespoon oil in a large saucepan on medium. Add leek and garlic and cook until soft (about 5 minutes). Stir in cauliflower, Marmite, stock and water, bring to a simmer and cook for 10 minutes.
4. Meanwhile, make croutons. Reduce oven temperature to 190ºC fan bake. Drizzle bread with oil and spread with Marmite. Cut into 1cm pieces and arrange in a single layer on second prepared tray. Bake for 8-12 minutes, until golden and crisp.
5. Carefully transfer soup to a blender and blend until smooth (you will need to do this in batches). Return to the saucepan over a medium-low heat and cashew milk and lemon juice, adjusting quantities according to your preferences. Season to taste with pepper.
6. Ladle warm soup into bowls and garnish with chopped chives, cracked pepper and Marmite croutons.