|Title:||Golden Austrian Cauliflower Cream Soup|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
1 head cauliflower- cut into pieces
3 carrots- coarsely chopped
1 c celery- coarsely chopped
2 leeks- coarsely chopped
2 cloves garlic- minced
No-salt seasoning blend, adjusted to taste- or 2 T Dr. Fuhrman's VegiZest
2 c carrot juice
4 c water
1/2 t nutmeg
1 c raw cashews- or 1/2 c raw cashew butter
5 c chopped kale leaves or baby spinach
|Directions:||Place all the ingredients, except the cashew and kale, in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until 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 and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).