Cream of Cauliflower Soup

1: Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets and roughly chop the stalk.

2: Dice the onion and potatoes, then warm 1 tbsp olive oil in a saucepan at medium-high heat. Add the butter and melt.

3: Add the onions and potatoes with a pinch of salt. Allow to soften for 5-10 mins.

4: Chop the garlic and thyme leaves, then add and mix, frying until fragrant.

5: Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further 5 mins.

6: Prepare the vegetable stock and add enough to the pan to cover the veg. Bring to a boil, then reduce and simmer until cauliflower has softened.

7: Add the cream and nutritional yeast if using, stirring well.

8: Get everything into a blender and blitz until cream and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.

9: Slice the leftover cauliflower in half, then fry in a pan until caramelised.

10: Ladle the soup into bowls, top with the cauliflower pieces, chopped chives, a swirl of cream and chilli oil.

11: Serve with hot buttered toast and enjoy!