Step 1

Preheat oven to 400 degrees.

Step 2

Cut the tops of the bulbs of garlic so each clove is slightly exposed. Place each bulb on a small piece of tinfoil then drizzle 1/4 tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.

Step 3

Add the onion and carrot to a soup pot with a splash of the vegetable stock and cook until starting to soften, about 5-6 minutes.

Step 4

Add the cauliflower, stock, rosemary and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.

Step 5

Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.

Step 6

Carefully pour into a blender an mix until smooth and creamy.

Step 7

Season with salt and pepper.