Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins until golden and tender. Discard the thyme.

Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min.

Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.

Blitz the soup until smooth using a hand blender or food processor.

Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.