You don't need to be meticulous with the way you cut the vegetables for this recipe, since it is going to be puréed in the end.

Heat oil in a medium-large soup pot over medium heat. Add the onion, celery and carrots and sauté until the vegetables become slightly cooked and aromatic.

Add the turmeric and all the spices but the garlic, and stir into the vegetables, allowing the spices to cook a little, also becoming aromatic.

Add the garlic and cauliflower, give it all a quick stir, then add the vegetable broth.

Bring to a boil, lower to simmer, and let simmer for about 20-30 minutes, until all the vegetables are soft and well cooked.

Remove from heat and add the cashew pieces and the milk.

Working in batches, blend the soup in a Vitamix, being careful by starting the mixer on very low so the hot soup doesn't create combustion. Raise to high speed and blend until the soup is smooth and creamy.

Return to the stove, and warm again, adding salt, pepper and lime juice. Keep in mind that if your broth is salted you may not need a lot of added salt. Use your taste buds and discretion to decide how much salt to add.

Serve immediately with a handful of arugula leaves or watercress on top of the soup, for added garnish and bitter green benefits. Or, enjoy as is in a soup mug. This soup is also great cold for a quick, healthful lunch or snack on the go.