This recipe is one of my favorites from the Eat to Live book/program.
I could honestly eat this soup every day and never get sick of it!
I like to double the recipe, freeze some, and have the rest available throughout the week.
Golden Austrian Cauliflower Cream Soup
Serves 4-6
1 head cauliflower, cut into pieces (I just threw in a bag of frozen chopped cauliflower for this last batch, and it was much easier and saved a ton of prep time!)
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped (If you've never cooked with leeks check out this page on how to prepare them.)
2 cloves garlic, minced
2 tbs no-salt seasoning (I like Mrs. Dash seasoning, especially the garlic & herb mixture, for this soup.)
1/2 tsp nutmeg
2 cups carrot juice (Rather than actually juicing carrots, I blend about 3-4 carrots with 2 cups water in my Blendtec. It's quicker and a much easier clean-up.)
4 cups water
1 cup raw cashews
5 cups chopped kale or baby spinach (I use baby spinach without chopping it)
Place all the ingredients except the cashews and kale/spinach in a pot. Cover and simmer for 15 minutes, stirring occasionally, 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 on it's own). 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.
Serve and Enjoy!








