Creamy Cauliflower Soup

Add the olive oil (1 tbsp), onion (1), crushed garlic (1 tsp), dried thyme (1 tsp) and dried rosemary (0.5 tsp) to a pot and sauté until the onions are softened.

Add the cauliflower (1) and toss up with the spices. Then add in the vegetable stock (2 cups) and canned coconut milk (14 oz). Bring to the boil. Turn down the heat, cover the pot and simmer until the cauliflower is softened.

Blend with an immersion blender until smooth. If you don't have an immersion blender then transfer to a blender jug in stages and blend until smooth then return to the pot.

Add [salt] and [pepper] if needed.

Serve with a sprinkle of [ground black pepper] and a sprig of [fresh thyme].