1 head cauliflower, roughly chopped including stem center
3 large carrots, roughly chopped
1 cup celery, roughly chopped
2 leeks, roughly chopped
4 cloves garlic, minced or pressed
2 tablespoons no-salt seasoning or Dr. Fuhrman's VegiZest
2 cups carrot juice
4 cups water
1 teaspoon nutmeg
5 cups kale, stems removed and roughly chopped
1 cup raw cashews
In a large soup pot over high heat, add all ingredients except cashews and kale. Bring to boil, cover and reduce head to medium low to simmer for 15 minutes or until vegetables are just tender. Add the kale and cook for 5 minutes or until wilted.
In a high-speed blender, add cashews and half the soup. Blend until smooth. Add back to the soup. Note that if you want the soup to be golden, add the kale at the end to wilt.