Golden Austrian Cauliflower Cream Soup

By gnoll

Ingredients

• 1 head cauliflower, cut into pieces
• 3 carrots, coarsely chopped
• 1 C coarsely chopped celery
• 2 leeks, coarsely chopped
• 2 cloves garlic, minced
• 2 T Dr. Fuhrman's VegiZest or other no-salt seasoning (I used Spike)
• 2 C carrot juice (I used bottled carrot juice)
• 4 C water
• 1/2 t. nutmeg
• 1 C raw cashews ( I used roasted w/o salt)
• 5 C chopped kale leaves or baby spinach (I used kale)

Preparation

Step 1

Place all the ingredients except the cashews & kale in a pot. Cover & simmer for 15 minutes or until the vegetables are just tender. Steam the kale ntil tender. (If you are using spinach there is no need to steam it. It will wilt in the hot soup.)
In a food processor or high-powered blender, blend two-thirds of the soup liquid & vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).