Golden Austrian Cauliflower Cream Soup

By á-161233

Ingredients

• 1 head cauliflower, cut into pieces
• 3 carrots, coarsely chopped
• 1 cup celery, coarsely chopped
• 2 leeks, coarsely chopped
• 2 cloves garlic, minced
• 1/2 tbsp of no-salt seasoning
• 2 cups carrot juice (use 3-4 carrots, water, and 1 tbsp lemon juice to blend into carrot juice)
• 4 cups water
• 1/2 teaspoon nutmeg
• 1 cup raw cashew or 1/2 cup raw cashew butter
• 3 large handfuls of spinach (or kale)

Preparation

Step 1

Place all ingredients, except the cashews and spinach, in a pot. Cover and simmer for 15 minutes or until all the vegetables are tender. Steam the kale until tender. If you are using spinach, no need to steam it; it will wilt in the hot soup.

In a high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir the steamed kale (or raw spinach).

Enjoy fresh or freeze for later meals! :)


(Recipe modified from the Dr.Fuhrman "Eat to Live" Cookbook