Add onions, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, just to soften up the veggies a little bit.
Throw the cauliflower in and continue cooking for a minute or two.
Add water, granulated garlic, onion powder, nutmeg and star anise and bring to the boil; Place steamer basket over that saucepan and add celery, carrots and turnips to the basket. Cover, lower heat and cook until the cauliflower and steamed vegetables are fork tender, about 5-7 minutes. Alternatively, you can cook the vegetables in a medium pan with a tiny little bit of water in it over medium heat until fork tender.
Ladle the cauliflower mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches
Return that soup base to the saucepan and add the cooked chicken, frozen edamame and steamed vegetables.
Bring back to a boil, reduce heat and simmer until the edamame and chicken are good and hot, about 4-5 minutes.
Meanwhile, mix the water, yogurt, nutritional yeast and arrowroot flour together in a small mixing bowl. Add that to the soup and stir until well incorporated; bring back to a simmer once more then turn off the heat and serve.
Creamy Chicken and Vegetable Soup https://thehealthyfoodie.com/creamy-chicken-and-vegetable-soup/