Golden Austrian Cauliflower Cream Soup

By jennKI

Ingredients

• 1 head cauliflower, cut into florets
• 3 carrots, coarsely chopped
• 1 cup (101 g) organic celery, coarsely chopped
• 2 leeks, coarsely chopped
• 2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning
• 2 cups (500 mL) carrot juice
• 4 cups (1 L) water
• 2 cloves garlic, minced
• 1/2 teaspoon nutmeg
• 1 cup (137 g) raw cashews
• 5 cups (335 g) kale leaves, chopped or organic baby spinach

Details

Servings 4
Adapted from eatrightamerica.com

Preparation

Step 1

Cover and simmer all ingredients, except cashews and kale or spinach, for 15 minutes or until just tender. If kale is being used steam until tender. Blend 2/3 of soup vegetables and liquid with cashews until smooth and creamy. Add back to the remaining chunky vegetables and stir in steamed kale or spinach. Spinach will wilt in hot soup.