Be sure to start by soaking your cashews so you are not caught off guard when you are ready to use them.
Warm the broth in a sauce pan but don't boil down.
Sauté the onions and garlic in the oil over medium heat until they start to become tender. Add the cauliflower and parsnip and continue to cook, stirring, until they start to warm and are evenly coated with the onions and garlic. Try not to brown or caramelize the ingredients because you want the soup to be silky smooth and barely off white at the end.
Add the broth, bring to a boil, and reduce to a slightly rolling boil, and simmer for 20-30 minutes. The longer you simmer, the thicker the soup will be. 20 minutes seemed perfect for me.
While the soup is simmering, make the salsa. Cut the tomato into salsa sized pieces. Place in a bowl with the garlic, truffle oil, and season with salt and pepper to desired taste. Place in the refrigerator until you are ready to use it.
When the soup is done simmering, remove from the heat and stir in the cashews and the nutmeg. Ladle the soup into a blender about half way full. Cover the blender pitcher, and start by pulsing at very low speed, to avoid the hot liquid from bursting out due to high pressure. Gradually increase the speed until you are able to completely purée the soup.
Repeat until all the soup is puréed. Return the soup to the heat just to bring it up to a good temperature for serving.
Taste for salt and pepper before serving. To serve, ladle the soup into bowls, top with a tablespoon full of salsa, and sprinkle with chopped herbs.