Vegan Zuppa Toscana Soup
- ½ cup cashews
- 2 cups water
- Sauté the onions until they are translucent.
- Add the garlic and the kale and cook down for 5 minutes.
- Add the spices. Chop or crush the fennel seeds first.
- Add the potatoes and broth and cook on medium high until potatoes are soft, about 20 minutes.
- Stir in the nutritional yeast.
- If you want to make it creamy: Blend the cashews and water and add to the soup.
- Let it cook for another 5 minutes.