In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another minute.
Step 2
Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for 20 to 30 minutes, until the cauliflower is completely tender.
Step 3
Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
Step 4
Pour the soup into your blender in batches and blast on high for about 1 minute, until smooth and creamy.
Step 5
Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
Step 6
To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.