Velvety Kale Soup with a Cashew Cream
Cashew Cream
For the soup
  1. To roast garlic, pre-heat oven to 375°. Slice off top of bulb. Place cut side down, in an oiled heat-proof baking dish and sprinkle with sea salt and pepper. Roast for 35 minutes, or until cloves are soft. Set aside.
  2. Heat a large pot over medium heat. Add buttery spread, onion, and roasted garlic. Cook for about 3 to 5 minutes, until slightly softened. Add potato, bay leaf, sea salt and pepper. Cook for an additional 2 to 3 minutes.
  3. Add kale and spinach and sauté for about 3 more minutes to wilt.
  4. Add wine and broth. Reduce heat to a simmer and cook, partially covered for about 18 minutes, or until potatoes are very tender. Discard bay leaf.
  5. Using an immersion blender, puree soup. Alternately blend soup mixture in a blender, with middle of lid removed, covered in a clean kitchen towel. Only fill blender half way at a time, to prevent spillage. Season to taste with salt and pepper.
For the Cashew Cream
  1. Add cashews, lemon juice, soymilk creamer or almond milk, garlic powder, sea salt and pepper to a blender or food processor and blend until smooth. Set aside.
  2. When serving, drizzle each portion with cashew cream.
Recipe Notes

I first cooked this according to the instructions, and it was fantastic.  I also cooked it by omitting the vegan margarine and just throwing all other ingredients up through the broth in a pot to simmer.  When veggies were soft I added unsweetened vegan milk (rather than creamer) and blended.  It was again fantastic! Also, if you are in a hurry, the soup alone (without the cashew cream) is more than delicious.