Instructions

1. 1

   Preheat oven to 200°C/180°C fan/gas 6. Place the cauliflower and garlic onto a baking tray, drizzle with oil, season and mix well. Place in the oven for 20 mins.

   
   

2. 2

   Meanwhile, bring the stock to the boil in a large pan. Add the onion and bay leaves, cover and turn down to a gentle simmer.

   
   

3. 3

   For the croutons, use a stick blender to whizz up the thyme leaves, garlic and oil. Add this to a bowl with the bread and use your hands to coat the cubes.

   
   

4. 4

   In a non-stick frying pan, fry the croutons on a high heat, tossing all the time so they don’t burn. Once golden in colour, remove and set aside.

   
   

5. 5

   When the garlic and cauliflower are cooked, remove from the oven and add to the stock. Cook for 5 mins.

   
   

6. 6

   Remove from the heat and take out the onion halves and bay leaves. Using a stick blender, whizz the soup to a smooth consistency, seasoning to taste. Serve with a drizzle of olive oil, the croutons and a few extra thyme leaves.

   
   

Ingredients

• 1 cauliflower, cut into florets
• 5 cloves garlic, 4 cloves for the soup; 1 clove for the croutons
• 3 tbsp extra virgin olive oil
• 1½ Litre vegetable stock
• 1 onion, chopped in half
• 4 fresh bay leaves
• 1 tbsp thyme, (for the croutons)
• 3 slices gluten free bread, cut into rough cubes (for the croutons)

Serves 4

Total time required 30 mins

• Preparation time: 10 mins
• Cooking time: 20 mins