Saute the carrots, onion, and celery in the olive oil until tender. Add thyme, salt, and pepper, and cook for 1 min. Add the chicken stock and cauliflower and cook until the cauliflower is nice and tender. About 12-15 min.

Using a handheld blender or in a blender, process until smooth. Reheat and add cheese; stir until melted. Add the milk and heat through. Do not simmer or boil at this point, but gently heat.

Serve with a drizzle of very good olive oil and a sprig of parsley. So good!!