In a large stock pot, cook the onion and garlic for 5 minutes.

Add the tomatoes, and cook for 10 minutes.

Meanwhile, drain the cashews. In a Vitamix or high-powered blender, blend the cashews with the salt and 1 cup of water.

Then, blend the soup (I use an immersion blender for this step, but you could also pour the tomato mixture into a blender to blend - just be careful when pouring as the soup is hot, and then return the soup back to the stock pot).

Add the vegetable broth and cashew cream to the the soup.

Add the barley, and cook for 40 minutes.

For the last 5 minutes, add the kale.

Serve immediately. Soup will last for 4 days in the fridge.