Heat 1 tablespoon of chicken broth in a large non-stick saucepan over medium heat. Sauté the garlic and leeks for 3 minutes, until the vegetables are soft. Add the cauliflower to the vegetable mixture and sauté for an additional 2 minutes. Pour the vegetable broth into the saucepan and bring the mixture to a boil. Reduce the heat and simmer for 25 to 30 minutes, until the cauliflower is fork tender. Remove the saucepan from the heat and allow the soup to cool for 5 minutes. Stir in the nutrition

Yeast. Carefully ladle the soup into a blender in batches and puree until smooth. Return the soup to the saucepan to reheat before serving.