In a large pot set to medium heat, add coconut oil.
Add garlic and onion. Sauté until onions are soft and translucent.
Add chopped cauliflower and water. Cover, bring to a boil and simmer until cauliflower is fork tender. Turn off heat.
Purée the soup in a vented high-speed blender (or an immersion blender). Carefully scoop the soup into the blender container. Add cashews and nutritional yeast. Blend until puréed. Transfer back to the pot. You may need to do this is several batches depending on the size of your blender container.
If using an immersion blender, add cashews and nutritional yeast to the pot. Carefully submerge the blender and purée the soup.
In the pot, add the zucchini, potatoes, carrots, corn and salt. Stir well. Cover and let simmer until vegetables are tender.
Scoop into bowls, top with green onion, serve warm and enjoy!