Vegan No-Salt Vegetable Stew with Cashew Cream

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)
 
juice of one lemon

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.