Over medium to high heat, add the vegetable stock, thyme and matcha powder to a large pot and bring to a boil.

Add the cauliflower broken into florets and cook until cauliflower is tender.(Mine took about 10 minutes.)

In the meantime, in a small sauce pan, add the olive oil and garlic and cook until fragrant, about 1 minute.

When the cauliflower is almost tender, add the garlic and salt and pepper, and cook another 1-2 minutes.

Turn off the flame and with an emersion blender, blend the soup until smooth.

Serve immediately.