Golden Austrian Cauliflower Cream Soup

• 1 head cauliflower, cut into pieces
• 3 carrots, coarsely chopped
• 1 cup coarsely chopped celery
• 2 leeks, coarsely chopped
• 2 cloves garlic, minced
• 2 tablespoons Dr. Fuhrman's VegiZest (or other no salt seasoning blend such as Mrs. Dash, adjusted to taste)
• 2 cups carrot juice
• 4 cups water
• 1/2 teaspoon nutmeg
• 1 cup raw cashews or 1/2 cup raw cashew butter
• 5 cups chopped kale leaves or baby spinach

1. Place all the ingredients except the cashews 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.
2. 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).

cauliflower, carrots, celery, leeks, garlic, dr, carrot juice, water, nutmeg, cashews, kale leaves

Taken from www.epicurious.com/recipes/member/views/golden-austrian-cauliflower-cream-soup-50169061 (may not work)