Step 1

Preheat oven to 180C (356F). Add cauliflower florets to a baking dish. Drizzle 2 tablespoons olive oil and season with ½ tsp salt and 1/8 tsp black pepper. Add the garlic head in the middle of the tray, with the cut side up.

Step 2

Roast for 25-30 minutes or until the cauliflower is golden and the garlic cloves are soft.

Step 3

Heat 2 tablespoons of oil in a Dutch oven. Add leeks and season with a generous pinch of tsp salt, and sauté for 5-6 minutes.

Step 4

Next, add potatoes, vegetable broth, 1/4 tsp salt, 1/8 tsp black pepper, and fresh thyme. Bring to a boil and simmer on medium-low heat for 20-25 minutes or until the potatoes are soft.

Step 5

Peel the garlic cloves and add them to the pot, alongside the roasted cauliflower. Continue simmering for 10 more minutes to ensure that all of the veggies are cooked through.

Step 6

Remove the thyme. Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).

Step 7

Add coconut milk, and any additional water or vegetable broth to the soup if you need to thin it out. Taste and adjust the flavor if needed, adding more salt for saltiness, black pepper to taste, or more coconut milk if you like it creamier. Serve!