Pea and roasted garlic soup

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Cut the top off the garlic bulb, put on a baking tray and drizzle with 1 tbsp of the olive oil. Bake for 30-35 minutes.
2. Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat, then cook the onion and thyme for 5 minutes. Add the stock, peas and vinegar, season with salt and freshly ground black pepper, then bring to the boil.
3. Reduce the heat to low, then add the parsley and simmer gently, partially covered, for 5-10 minutes.
4. Remove from the heat, allow to cool slightly, then pour into a blender. Remove the garlic from the oven and squeeze the cloves out of their skins into the blender. Whizz until the soup is your preferred texture. Serve with parsley and a drizzle of oil.