Golden Austrian Cauliflower Cream Soup

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Carrots

  Raw

  3 cup chopped or 384g

• Celery

  Raw

  1 cup chopped or 101g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Carrot juice

  Canned

  2 cup or 472g

• Water

  Plain, clean water

  4 cup or 947g

• Garlic

  Raw

  2 cloves, minced or 6g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Cashew butter

  Nuts, plain, without salt added

  ½ cup or 128g

• Kale

  Raw

  5 cup, chopped or 335g

• Vegan Parmesan

  Sister River Foods

  1 tbsp or 7g

Directions

1. Cover and simmer all ingredients except cashews and kale for 15 minutes or until just tender.
2. Steam kale until tender.
3. 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. Sprinkle with vegan parmesan, serve hot and enjoy!
4. Recipe inspired by: https://www.epicurious.com/recipes/member/views/golden-austrian-cauliflower-cream-soup-50169061