Ingredients
1
head cauliflower (cut into small florets) 3
carrots (chopped) 3
stalks (chopped) 2
leeks (sliced) 4 cloves
garlic (smashed and minced) 2 tablespoons
salt-free seasoning mix 1 quart
carrot juice 1 quart
water 1 teaspoon
nutmeg 1 teaspoon
turmeric 1 can
chickpeas with liquid 1 bunch
chard (chopped, stems and all) 1⁄2 cup
cashews (soaked 2 hours)Instructions
Place all ingredients except cashews and lemon in a soup pot. Bring to a simmer and cover. Simmer 15 minutes or until carrots are tender. Drain cashews and process until creamy with some broth from the soup. Return 2/3 of the cashew cream to the soup and reserve 1/3 to use as a dollop on top. Taste and flavor balance with up to the juice of one lemon. (Recipe #869)