Heat half the olive oil in a fry pan over medium heat, add the leek and cook until golden brown.

Add the garlic, potatoes, cauliflower rice and thyme. Cook for 1 minute until garlic is fragrant, then add the vegetable stock. Simmer for 15 minutes until potatoes have softened.

Meanwhile, heat the remaining olive oil in a separate fry pan, add the chickpeas and cook for 5-10 minutes until crispy. Sprinkle over the paprika, season with salt and pepper. Cook for another minute then set aside.

Once the potato has softened, add the cauliflower mixture to a blender or food processor and blitz until smooth. Season with salt and pepper to taste.

Transfer soup into a bowl, top with a dollop of Greek yoghurt, crispy chickpeas and garnish with fresh herbs.