2 TBS olive oil
2 teaspoon chopped garlic
2 leeks, chopped
¼ teaspoon sea salt
1 head cauliflower, chopped
7 cups vegetable broth or bone broth
¼ cup raw unsalted cashews, soaked in boiling water for 30 minutes and drained
3 TBS chopped chives or grated nutmeg to garnish (one or the other, not both!)
In a large saucepan, heat the olive oil over medium heat, and saute the garlic, leeks, and salt for about 3 minutes, until the vegetables are soft.
Add the cauliflower, and saute for another minute.
Add the broth, increase the heat to high, and bring just to a boil. Reduce heat to medium and simmer for about 20 minutes, until the cauliflower is completely tender.
Stir the mix periodically and mash the cauliflower with a wooden spoon.
Remove the saucepan from the heat and allow the soup to cool slightly. Stir in the soaked and softened cashews.
Pour the soup in your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy.
Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.