It's getting colder here which means...it's soup season!! 

I love meal prepping my soups in big batches so I can freeze for a super simple and easy meal. 

Serves: 6 
Prep Time: 10 minutes 
Cook Time: 1 hour 
Ingredients: 
2 tbsp olive oil 
1 tbsp fresh thyme leaves, roughly chopped
Salt and Pepper to taste 
5 cups of vegetable/chicken stock 
1 large cauliflower head, sliced into florets 
1 large brown onion, quartered 
3-5 garlic cloves, whole (up to you how garlicky you'd like it!)
3 medium white potatoes, diced 
1/2 cup cheddar cheese (or any melty cheese you like!)
1/2 cup gouda cheese (or any melty cheese you like!)

Directions: 

1. Preheat oven to 180 degrees celsius
2. Coat the cauliflower florets with thyme, salt, pepper and olive oil. Mix well to coat all the florets. Place onto a lined baking tray (or two!) and add the garlic cloves (whole!) onto the tray. Place into the oven for 30 minutes or until lightly golden. 
3. In a deep pot, heat a small splash of olive oil and add the onion. Cook for 2-3 minutes until it begins to soften. Add the potatoes, cooked cauliflower, garlic and mix well. 
4. Pour in the chicken stock and cover for 20 minutes or until the potatoes are soft. 
5. Using a stick blender (or a normal blender), blend the soup until your desired consistency. 
6. Place the soup back In the pot over a low heat. Add the cheese and stir to melt. 
7. Season with salt and pepper and serve!