Add the potatoes, cauliflower, garlic and onion to a baking dish.
Drizzle over the olive oil and sprinkle with salt and pepper.
Cover with foil and bake for 25-30 mins.
Remove foil and cook uncovered for a further 10 mins.
Add all ingredients to a blender with the vegetable stock and protein, and blend until smooth.
Serve in bowls topped with coconut cream, thyme and grated cheese. Enjoy!
Sarah is a food technologist at VPA where she creates new and exciting products, and ensures that all VPA products are made to a superior standard. She is passionate about health, food, and her dachshunds.