Step 2

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.

Step 4

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 for 15 minutes, until cashews are softened.

Step 6

Working in batches, carefully transfer soup to a

Step 7

blender

Step 8

, being careful not to overfill. Squeeze garlic out of skins and add to blender. Blend until completely smooth.

Step 10

Return soup to pot, add kale, and bring to a simmer. Cook for another 5 minutes, until kale has softened and serve hot.