Golden Austrian Cauliflower Cream Soup


Our version of Golden Austrian Cauliflower Cream Soup is the ultimate comfort food for those days when you need a delicious, warming bowl of soup.

1 head cauliflower, cut into pieces
3 carrots, coursely chopped
1 cup coursely chopped celery
2 leeks, coursely chopped
2 garlic cloves, minced
No-salt seasoning blend, adjusted to taste
2 cups carrot juice (2 pounds carrots, juiced)
4 cups water
½ tsp nutmeg
1 cup River Queen salted fancy cashews
5 cups chopped kale leaves or baby spinach

Place all the ingredients except the cashews and kale in a pot.
Cover and simmer for 15 minutes or 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 in the hot soup.
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).

This soup was originally produced by Epicurious and was reproduced by Willard Beach Studio. The photo was taken by Willard Beach Studio and used with permission.