Vegan Zuppa Toscana - The Buddhist Chef

Ingredients

• 2 tbsp olive oil
• 4 Gusta vegan sausages
• 1 chopped onion
• 4 garlic cloves, minced
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1/2 tsp dried thyme
• 4 cups yellow-fleshed potatoes, diced (550 g)
• 6 cups vegetable broth (1.5 liters)
• 4 cups of kale, cut into bite-size pieces (50 g)
• Cashew cream: 1 cup of cashews (120 g)
• 1 cup of water (250 ml)
• 2 tbsp nutritional yeast