Creamy Cauliflower Soup

From Replenish PDX.

This weekend I received an advance copy of Tess Master's inspiring new cookbook, due for release in early April, "The Blender Girl: 100 Gluten-Free Vegan Recipes". (No need to wait, you can preorder now.) Now hold on! Whether you're vegan or not, this new book is a gem. It includes a host of information on picking and caring for your blender, soaking and sprouting your nuts and seeds for optimal digestion, a dairy-free milk how-to cheat sheet, and smoothie recipes that have inspired me to reignite the blender girl in myself. While I have to confess that I de-veganized Tess' Cauliflower Soup by using a bone broth, you can take this soup any way you want it to go. It's versatile, easy and oh so yummy. serves 6 as a starter, 4 as a main

ingredients:  2 tablespoons olive oil  2 teaspoons chopped garlic (about 2 cloves), plus more to taste  2 cups chopped leeks (white parts only, from 2 to 3 leeks)  sea salt  1 head cauliflower, chopped  7 cups broth (of your choice, my change to recipe)  1/4 cup raw unsalted cashews or almonds, soaked  3 tablespoons chopped chives or grating of nutmeg (optional: choose one, not both), to garnish preparation:  1. In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the (vegetable) broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.  2. Remove the saucepan from the heat and allow the soup to cool (slightly); stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend,) Return the soup to a saucepan and warm it over low heat. Stir in salt to taste.  3. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.