· CAULIFLOWER 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
1.
· 5 cups chopped kale leaves
or baby spinach
2.
3.
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. 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).
