Roughly chop the mirepoix (carrots, onion, leek, celery) into small pieces. Cut the Cauliflower into florets. If you like a bit of spice to your soup you can add chillies with the seeds intact or remove if preferred.
Meanwhile, heat butter in a large pan, add the onion, leek, celery and carrot and cook gently until soften. Add the florets of cauliflower, 1/2 can of chickpeas, juice and zest of a lemon, bouquet garni and stock/water, bring to simmer, cover the pan and cook 25 minutes
Cool slightly before pureeing the soup, add cream and season to taste. Add the remaining chickpeas, as they add a nice bite to the soup.
Serve the soup in warm bowls. Garnish with coriander and drizzle lemon infused olive oil.