Pour the vegetable stock in a large saucepan and add the bay leaves and peeled garlic.

Place the pan over high heat until boiling. Then turn the heat low and let the garlic simmer in the stock for 5 minutes. In the meantime peel and dice the potato. Add this to the vegetable stock.

Stir and cook for 3 minutes. Dice the cauliflower stem into small bits and this to the soup as well.

Stir and cook for another 3 minutes. Then add the frozen peas. Season the soup with a pinch of pepper.

Cook the soup for 4 more minutes until the potatoes, cauliflower and peas are cooked through. Then add the cherry tomatoes right in the end.

Sprinkle with the dried herbs. Stir and check the seasoning. Then add extra pepper or salt to taste if necessary. Scoop the soup into bowls, drizzle with the olive oil and serve hot.