ingredients

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• ✓2 tbsp olive oil
• ✓1 tbsp fresh thyme leaves, roughly chopped
• ✓Salt and Pepper to taste
• ✓5 cups of vegetable/chicken stock
• ✓1 large cauliflower head, sliced into florets
• ✓1 large brown onion, quartered
• ✓3-5 garlic cloves, whole (up to you how garlicky you'd like it!)
• ✓3 medium white potatoes, diced
• ✓1/2 cup cheddar cheese (or any melty cheese you like!)
• ✓1/2 cup gouda cheese (or any melty cheese you like!)

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Coat the cauliflower florets with thyme, salt, pepper and olive oil. Mix well to coat all the florets. Place onto a lined baking tray (or two!) and add the garlic cloves (whole!) onto the tray. Place into the oven for 30 minutes or until lightly golden.

3. 3

   In a deep pot, heat a small splash of olive oil and add the onion. Cook for 2-3 minutes until it begins to soften. Add the potatoes, cooked cauliflower, garlic and mix well.

4. 4

   Pour in the stock, cover and simmer for 20 minutes or until the potatoes are soft.

5. 5

   Using a stick blender (or a normal blender), blend the soup until your desired consistency.

6. 6

   Place the soup back in the pot over a low heat. Add the cheese and stir to melt.

7. 7

   Season with salt and pepper and serve!