Instructions

1. Finely chop the onion and garlic.
2. Heat the oil in a large pot, then gently sauté the onion.
3. Meanwhile, chop the mushrooms and garlic. When the onion is translucent, add the mushrooms, thyme leaves and garlic.
4. Cook for another 5-8 minutes. Take a few mushroom pieces out and set them aside for decoration.
5. Add the cauliflower and stock. Bring to the boil, cover and cook over low heat for 15 minutes.
6. Stir in the cream, turn off the heat, then blitz the soup until creamy.
7. Reheat it, but don’t boil, then serve with the mushroom pieces.