1.
Heat a deep pan over medium high.
2.
Add a large drizzle of olive oil (1½ tbsp), and then the onion once hot. Allow to cook until translucent, about 5 minutes.
3.
Add the garlic and cook for another 2 minutes.
4.
Add the cauliflower, stock, thyme, salt and pepper.
5.
Bring to a boil and then reduce to a simmer for about 25 minutes.
6.
Stir in the nutritional yeast and coconut milk.
7.
Blend your soup using a blender or handheld purée device.
8.
Season to taste with salt and white pepper.
