In a large pot, water sauté the onions until translucent. To do this, add a small amount of water or vegetable stock to a skillet/pot on medium heat. Let the pan heat for a short while until the water starts to steam. Begin to sauté.
Add the chopped cauliflower to the onions and add some cold water until it just covers the top of the cauliflower. Stir in a teaspoon of Vecon concentrate or other stock powder and add the onion/garlic powder (if desired).
Bring to the boil. Once boiling, turn the heat down and simmer until the cauliflower is tender (About 8-10 minutes).
Using a cup, carefully take out a cup and half of the stock water from the pot and leave to one side. Don’t throw it away.
In a high speed blender, add the cauliflower and remaining stock, and the nutritional yeast (if desired) and blend. (A hand blender can be used if you don’t have a high speed blender).
Use the cup and a half of stock water that you saved to change the consistency of the soup to your desired thickness.
