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Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets and roughly chop the stalk.
Dice the onion and potatoes, then warm 1 tbsp olive oil in a saucepan at a medium high heat. Add the butter and melt.
Add the onions and potatoes with a pinch of salt. Allow to soften for 5-10 mins.
Chop the garlic and thyme leaves, then add and mix, frying until fragrant.
Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further 5 mins.
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.
Add the cream and nutritional yeast if using, stirring well.
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.
Slice the leftover cauli in half, then fry in a pan until caramelised.
Ladle the soup into bowls, top with the cauli pieces, chopped chives, a swirl of cream and chilli oil.
Serve with hot buttered toast and enjoy!