Cauliflower, Kale and Cashew Soup (V, V+, GF)

Directions

• Step 1 Heat a large soup pot with the olive oil drizzled over the bottom to begin to saute (if you do not use oil, prepare with splashes of water).
• Step 2 Begin over medium heat with the diced onions and then add the diced garlic and continue sauteing.
• Step 3 Add the carrots, celery, and season with salt and pepper. Continue to saute and reduce heat as needed and add 1 cup of the vegetable broth to continue cooking.
• Step 4 In a side container, place 3/4 cup raw cashews and add very hot water to cover the cashews and let sit for at least 5 minutes.
• Step 5 Add the rest of the vegetable broth to the soup pot and then add the diced cauliflower and bring the heat to medium.
• Step 6 Add the chopped kale and stir in. Add more salt pepper and garlic salt if needed and allow the soup to cook stirring occasionally.
• Step 7 Drain the water from the cashews and place in a processor or blender with 1 cup of the soup. Blend until creamy and add back into the soup pot.
• Step 8 Reduce heat to low and cook for another 25 minutes stirring occasionally.
• Step 9 **Enjoy this soup with warm rustic bread for dipping!
• Step 10 **So incredibly flavorful and complex flavors!
• Step 11 **If you like heat, add some diced hot peppers when sauteing.