Cream of Cauliflower Soup

Directions

1. 1

   Remove the leaves from the cauliflower and roast as a snack for later.

2. 2

   Pick the florets and roughly chop the stalk.

3. 3

   Dice the onion and potatoes.

4. 4

   Warm 1 tbsp olive oil in a saucepan at a medium-high heat. Add the butter and melt.

5. 5

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

6. 6

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

7. 7

   Add the cauliflower florets and stir, cooking for a further 5 mins.

8. 8

   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.

9. 9

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

10. 10

    Get everything into a blender and blitz until cream and smooth.

11. 11

    Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.

12. 12

    Slice the leftover cauli in half, then fry in a pan until caramelised.

13. 13

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

14. 14

    Serve with hot buttered toast and enjoy!