Cauliflower, Thyme & Blue Cheese Soup

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Ingredients

2 cloves	Garlic, crushed
2 tsp	Olive oil
1	Onion, diced
1 Tbsp	Fresh thyme
1	Potato, peeled and diced
1	Cauliflower, medium, chopped (Main)
4 cups	Vegetable stock
1 cup	Cream
100 g	Blue cheese, crumbled (Main)
1 to taste	Freshly ground black pepper

Directions

1. Heat oil in a large saucepan, saute onion, until softened. Add garlic, potato and thyme and stir-fry for 1-2 minutes. Add stock and cauliflower. Cover and simmer for about 30 minutes, until cauli is cooked.
2. Puree in a blender or use a hand-held blender. When smooth, reheat and stir in the cream. Just before serving, stir in the blue cheese and black pepper.
3. Great garnished with blanched cauliflorets and served with crispy parmesan croutons.