Fry the leeks, garlic and thyme, and let it cook slowly to infuse the flavours.
Blitz the boiled cauliflower, add the almond milk and then add the stock slowly to make sure it doesn't go too thin.
Remove the thyme sprigs from the leek mix, and add the leek mixture to the soup, stir well.
If you prefer a smoother soup you can blitz again.
To serve sprinkle with sliced almonds and chives.