Bring the extra virgin olive oil in a large saucepan to a medium heat. Add the onions and sauté until translucent and tender.
Add the garlic to the pan and sauté for 2 minutes or until fragrant. Add the stock and caulfilower to the pan and allow to simmer, covered, until the cauliflower is tender.
Turn off the heat and transfer contents of the saucepan to a heat proof blender or food processor. Add in the sea salt, pine nuts and milk and blend on high until smooth and creamy.
Taste the soup and adjust with salt if necessary. Serve warm topped with extra pine nuts and extra virgin olive oil.
Notes
Store in an airtight container in the fridge for 2-3 days or freezer for 2-3 months. Did you make this recipe? Tag @ournourishingtable #ournourishingtable on Instagram when you post your recreations.