4 Servings 20 min Cook
1 Head large (6-7" dia.) Cauliflower
3 Cup chopped Carrots
1 Cup chopped Celery
2 Leek Leeks
2 Cup Carrot Juice
4 Cup Water
2 Cloves, minced Garlic
1/2 Tsp Nutmeg
1/2 Cup Cashew Butter
5 Cup, chopped Kale
Cover and simmer all ingredients except cashews and kale for 15 minutes or until just tender.
Steam kale until tender.
Blend 2/3 of soup vegetables and liquid with cashew butter until smooth and creamy.
Add back to the remaining chunky vegetables and stir in kale.
Serve hot and enjoy!
Recipe inspired by: https://www.
epicurious.
com/recipes/member/views/golden-austrian-cauliflower-cream-soup-50169061
