Bring a large pot of water to a boil. Add in the cauliflower florets and cook for 4-5 minutes or until fork-tender. Drain, reserving some cooking water.

In a blender, combine cauliflower with garlic, olive oil, nutritional yeast, dried herbs, salt, pepper, and a splash of reserved water. Blend until smooth and creamy, then set aside.

In a medium-sized pot, heat over medium heat. Add frozen vegetables and sauté until warmed through. Stir in cooked chicken breast for a couple of minutes.

Mix Better than Bouillon with hot water according to package instructions. Pour into the pot and combine well.

Lower the heat and pour in cauliflower cream sauce. Stir to ensure thorough incorporation. Simmer on low for about 5 minutes, adjusting thickness with reserved cooking water or broth.

Serve soup in warm bowls, garnishing with fresh parsley if desired.