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Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets + roughly chop the stalk.
Dice the onion + potatoes, then warm 1 tbsp olive oil in a saucepan at a medium high heat. Add the butter + melt.
Add the onions + potatoes with a pinch of salt. Allow to soften for 5-10 mins.
Chop the garlic + thyme leaves, then add + mix, frying until fragrant.
Add the cauliflower florets (reserve a few for garnish) + stir, cooking for a further 5 mins.
Prepare the vegetable stock + add enough to the pan to cover the veg. Bring to a boil, then reduce + simmer until cauliflower has softened.
Add the cream + nutritional yeast if using, stirring well.
Get everything into a blender + blitz until cream + smooth. Season to taste with salt + 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 + chilli oil.
Serve with hot buttered toast + enjoy!