Cut 1 head Cauliflower into chunks and put in a large baking pan with the 3 Garlic clove (still in skin). Drizzle with 2 tablespoon Olive oil, season with 1 pinch Sea salt and black pepper and mix well. Put into the oven for 30-35 minutes until the cauliflower starts to get crispy.
Once the cauliflower florets are cooked, add 1 tablespoon Olive oil to a large saucepan and add 3 Shallots and 2 Celery ribs and gently cook for 3 minutes over a medium heat.
Add the cauliflower and squeeze the garlic out of the skin into the pan. Pour in 750 ml Vegetable stock and add 2 tablespoon Fresh thyme.
Stir well and simmer for 15 minutes.
Add 375 ml Skimmed milk to the pan and then using a stick blender, blend until smooth. If it is still a little thick, add a little more stock.
Notes
Thyme goes really nicely with the cauliflower to make a fragrant autumn soup, but you could use parsley, rosemary or chives.
Make this creamy cauliflower soup vegan by using almond milk and making it extra creamy with some oat creme fraiche.
Really don't like cauliflower? Use this recipe as a base and then swap the cauliflower for broccoli, carrots, parsnips or even beetroot.
This soup can be made even creamier by stirring in some grated parmesan just before serving.