Jersey Cauliflower and Leek Soup

Preheat your oven to 200°C (180°C fan).

Toss the cauliflower florets with olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until golden and tender.

While the cauliflower roasts, melt the Jersey butter in a large saucepan over medium heat.

Add the sliced leeks and chopped onion. Cook for 8-10 minutes until very soft.

Add the minced garlic and thyme leaves, cook for another minute.

Add the roasted cauliflower to the pan along with the vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes.

Remove the thyme sprigs and blend the soup until completely smooth using a blender or immersion blender.

Stir in the Jersey cream and season with salt and pepper to taste.

Serve hot with crusty bread and an extra drizzle of cream.