·  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).