In a large soup pot, melt the coconut oil over medium low heat and add in the sliced leeks

Once the leeks have softened, add the garlic and stir. Toss in the cauliflower and stir to combine. Cook for about 3 minutes more. Reduce heat to low, add the 3 cups of stock, coriander and turmeric

Cover and let everything simmer for 20 minutes

Remove from heat, uncover and stir in the additional nutritional yeast. Puree with and immersion blender, or blend in batches in your regular blender

Season with sea salt & pepper. I love lots of fresh ground pepper in this soup