Roasted Cauliflower Soup

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Preheat your oven to 220°C (425°F). Spread the cauliflower florets evenly on a baking sheet and drizzle with olive oil. Toss to coat evenly. Roast the cauliflower in the preheated oven for around 25 minutes, or until the florets are golden brown and tender. Stir halfway through the roasting time to ensure even browning.
While the cauliflower is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for about 5-7 minutes, or until onion softened and translucent.
Add chopped potato and pour in the vegetable broth and bring the mixture to a simmer.
Once the cauliflower is done roasting, and once chopped potatoes are nearly cooked add it to the pot. Let it cook for about 5 minutes to allow the flavours to meld together.
Add coconut cream, nutritional yeast, thyme, salt and lemon juice. Stir.
Remove the pot from the heat and allow to cool. Once the soup is room temperature use a blender or food processor to puree the soup until smooth. You may need to transfer soup to blender in batches.
Transfer blended soup back to pot and heat over medium heat.
Taste the soup and adjust the seasoning with more salt, nutritional yeast, lemon juice or thyme.
Serve in bowls. If you saved a few florets of roasted cauliflower place them on top of soup. Add a splash of chilli oil, coconut cream and freshly chopped coriander. Serve with a slice of toast with plant-based butter!