1. Heat 15ml olive oil in a large pot over medium heat. Add 100g diced onion and 150g sliced leeks. Cook for 5-7 minutes until softened. 2. Add 6g minced garlic and cook for 30 seconds until fragrant. 3. Add 400g chopped cauliflower, 150g diced potato, 2g chopped thyme, 1g ground nutmeg, and black pepper. Cook for 2 minutes. 4. Add 750ml vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes until vegetables are very tender. 5. Using an immersion blender (or working in batches with a regular blender), puree soup until smooth. 6. Stir in 60g Greek yogurt. 7. Serve garnished with 15g pumpkin seeds, 5g chopped chives, and 15g whole grain crackers on the side.