Cauliflower Soup

I have made this recipe several times and it's a keeper.  Thank you, Dr. Fuhrman (from his "Eat to Live" book).

Without further fanfare, here it is, down and dirty and simple:

Ingredients

1 pkg. frozen cauliflower florets

2-3 large carrots, chopped

2-3 garlic cloves, minced

2 T. no-salt seasoning

7 c. combo of veggie broth and water (add some Mrs. Dash, Turmeric, celery seed, white pepper)

1 small can mushrooms

1/3 c. raw cashews (put in blender and set aside)

5 cups kale or baby spinach (will put this in the bowl right before ladling soup)

*cashew or soy milk (optional)

Bring to simmer all ingredients except cashews and kale/spinach.  Simmer on low until veggies are tender...about 20-25 minutes.

Ladle 2/3 of the soup from pot into the blender with the cashews.  Blend until completely smooth and add back into remaining soup.  Mix thoroughly.

*Can add nut milk at this time for extra creaminess, but not needed.

Ladle hot soup over chopped greens and serve.

Yummers!