Serves: 4
Preparation Time: 30 minutes
 
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 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

Instructions:  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.