Heat a large saucepan, add butter and oil followed by the garlic, cook for 30 secs – 1 minute, stirring to prevent garlic burning. Add onion, celery and thyme; cook until softened, about 10 – 15 minutes. Add the cauliflower and potato, gently cook for 5 minutes then add the stock. Bring to the boil then reduce heat and simmer for about 20 - 30 minutes until the cauliflower is soft and the potato almost collapsing. Add cream and the camembert, bring back to a simmer allowing the camembert to melt into the soup.
Finely add purslane (or a mix) leaves and allow them to wilt into the soup. Continue to simmer for 3-5 minutes, then season with salt and pepper.
In batches, fill a blender halfway with mixture and puree until smooth (take care when blending hot liquids). Return pureed soup to pot and add more stock, water or cream for a thinner consistency, if desired. Bring back to a low simmer.
To serve: Ladle into large bowls or mugs, top with freshly chopped thyme leaves, some finely chopped roasted hazelnuts and a drizzle of extra virgin olive oil.
Sit back and enjoy this nourishing bowl of goodness.