Cut the shallot into quarters and place in a bowl with the courgette and celery. Add olive oil, salt and pepper to the vegetables along with tarragon and thyme and toss to combine

Place the unpeeled cloves of garlic into the dish, cover with a lid and roast in the oven for 1 hour at 200ºC

Leave the roasted vegetables to cool enough to touch and squeeze the garlic out of the skin into the dish and discard the skins. Add vegetable stock and yoghurt

Blend the soup to your desired consistency, strain, reheat and serve with goats’ cheese