Take advantage of the Summer harvest and make this cozy and delicious chowder soup along with some homemade bread bowls!
In a large (wide) pot or dutch oven, saute onion, garlic, cauliflower, and celery with oil until tender. Whisk flour and 1 cup of broth and add, stirring constantly until mixture begins to thicken. Reduce heat to low and and whisk in remaining broth and simmer until thickened again.
Add potatoes and remaining broth and bring to a boil. Once boiling, reduce heat to low and simmer uncovered 15 - 20 minutes until potatoes are tender.
Add in corn and coconut milk and simmer, uncovered 10 - 15 minutes longer until it begins to thicken. Stir in nutritional yeast, nutmeg, turmeric, and yogurt then season to taste with salt and pepper.
If you're making this soup for a smaller group it can easily be split in half to make 4-6 servings. It also freezes very well.
If you prefer creamy soups this soup can be blended smooth with an immersion or standing blender.