Preheat the oven to 425˚F. Line a large rimmed baking pan (sheet pan) with foil or parchment paper for easy cleanup. Lightly oil or spray the prepared pan with cooking spray.

While the oven is heating, combine all of the rub ingredients (including the olive oil) in a small bowl. Stir well to combine. Set aside.

Push the cauliflower and carrots over a bit to make room for the chickpeas. Add the drained chickpeas to this side of the pan.

Drizzle the oil/spice mixture over the veggies on the pan and stir to evenly distribute.

Roast the veggies for 10 minutes then remove from the oven and stir. Return to oven and roast another 15-20 minutes until everything is nicely caramelized.

While the veggies are roasting, melt the butter in a large Dutch oven or soup pot over medium heat. Add the sliced onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds, stirring continuously.

Add 8 cups of the chicken broth and the potatoes to the pot with the onion. Bring to a boil.

When the cauliflower/chickpea mixture is golden and caramelized, remove it from the oven and add these veggies to the simmering broth mixture. (If desired, reserve some of the pretty cauliflower slices for garnishing the soup.) Cook for15-20 minutes until the potatoes are nice and tender.

Using an immersion blender or regular blender (see Café Tips above in the post) puree soup until nice and smooth. Add more broth, if needed to thin the soup to the desired consistency.

Taste, and season kosher with salt and pepper. To serve, ladle the soup into bowls and top with the reserved roasted cauliflower and fresh thyme.

Store leftover soup in the refrigerator in an airtight container. Soup keeps well for 2-3 days.