• Roughly chop the yellow onions.
• Cut the cauliflower into smaller pieces (about 3x3 cm).
• Take a large soup pot (at least 3,5 liters). Add in 1 tablespoon of vegan butter and bring to medium heat. Once hot, add the diced onions and fry for about 2-3 minutes.
• While the onions are frying, bring the water to a boil in a separate pot or using a kettle. Add the vegetable broth to the boiling water (if using a kettle to boil the water mix the water and vegetable broth in a separate bowl or measuring jug).
• Add the cauliflower and the water with vegetable broth to the pot with the onions.
• Bring to a boil, and boil the cauliflower on medium heat until soft. This takes about 30 minutes.
• Take out about half of the cauliflower, and add to a bowl - set to the side.
• Add the nutritional yeast to the pot with the cauliflour, onion and veggie broth. Use a hand held immersion blender to puree these ingredients. Then, pour the puree over to a large bowl, and set to the side.

  The nutritional yeast gives your soup that little hint of a cheesy flavor.
• Add 2 tablespoons of vegan butter to the now empty large pot and bring to medium heat. Once the butter is melted, add the flour and use a whisk to mix the melted butter and flour well. Then add the vegan cream and whisk together until it thickens (this will only take a couple of minutes). Then, add the pureed mix to the pot and heat it up.

  You can also use other types of non-dairy milk as substitues, like almond milk and oat milk. However, I do find that the vegan cream types gives the soup that extra full and creamy texture.
• Salt the soup to taste.'
• Add the cooked cauliflour that you removed earlier to the soup.
• Garnish with fresh herbs like fresh parsley to add a splash of color when serving it.

Garnish with fresh parsley oil

• You can see how I do this at the end of the recipe video below:
• Set a few parsley leaves to the side.

  Then add the rest of the fresh parsley to a mortar and grind until all of the parsley is crushed and juicy.
• Add the crushed parsley to a small sieve that you hold over a small bowl, and use a teaspoon to squeeze the parsley against the sieve. The small bowl will be filled with fresh parsley juice.
• Add the olive oil to the fresh parsley juice and mix.
• Portion the soup into soup plates. Use a teaspoon to carefully drizzle some parsley oil over the soup. Then take a knife and run it carefully through the parsley. Add some small fresh parsley leaves for decoration.