Directions

1. Preheat your oven to 200C/390F.
2. Place the chicken thighs into a roasting tray and sprinkle over the oil, zest from the lemon and salt.
3. Roast for 15-20 minutes until browned and cooked through.
4. Dice or shred into small pieces and set aside.
5. Place a large saucepan over high heat.
6. Add the butter, oregano, onion and garlic and saute until the onion is translucent.
7. Add the cauliflower and stir well. Saute for 2 minutes.
8. Add the heavy cream, and chicken stock and reduce the heat to a simmer.
9. Simmer for 15-20 minutes until the cauliflower is tender.
10. Carefully blend the cauliflower with your stick blender until there are no lumps remaining.
11. Add the diced chicken, pepper and juice from the lemon and stir well with a spoon.
12. Crumble the feta cheese into the soup and stir well.
13. Taste the soup and add salt if desired.
14. Ladle into bowls and sprinkle over the mint to serve.