The best thing about this soup? It takes just over half an hour from chopping board to table; and is very easy. The roasted garlic brings a depth of flavour that is hard to beat. You can make the soup while the garlic is roasting in the oven - then squeeze it in towards the end. If you prefer to have a nut-free soup, add 60g of rolled oats during cooking instead – it blends up really well.