Vegan Four Heads of Garlic Soup

1. For the roasted garlic, preheat oven to 400 degrees. Slice tops off garlic bulbs so that cloves are visible inside. Place all four bulbs open side up on a large square of foil. Pour 1 teaspoon oil over each bulb, and sprinkle with salt and pepper. Wrap in foil, place on a baking sheet, and roast for 40 minutes, until very soft. Let cool.
2. For the soup, in a large pot over medium-high heat, warm oil. Add onions and sauté for about 5 minutes, until softened and beginning to brown. Add broth, water, cashews, nutritional yeast, salt, and pepper and bring to a simmer. Cook 15 minutes, until cashews are softened.
3. Working in batches, carefully transfer soup to a blender, being careful not to overfill. Squeeze garlic out of skins and add to blender. Blend until completely smooth. 
4. Return soup to pot, add kale, and bring to a simmer. Cook for another 5 minutes, until kale has softened and serve hot.

Thank you to Random House (a division of Penguin Random House Canada) for allowing us to share this wonderful recipe by Sam Turnbull with VegNews readers.