Warm a heavy bottom soup pot or dutch oven over medium heat.

Add 1 tbsp of olive and the vegan sausage. You can either add slices of sausage, or crumble them in. I remove the casing on the beyond sausages and use my hands to crumble them. Season lightly with salt and pepper (about a pinch).

Cook the sausages over medium heat, stirrin occasinally until nicely browned - 6-8 minutes, but this can vary depending on the brand you're using. Don't worry if there are bits sticking the pan, these will add delicious flavour later!

When the sausages are done, remove them from the pot and place into a bowl, making sure to leave as much of the oil as you can in the pot. Set aside the sausage.

Add the rest of the olive to the pot as well as the onions. Add another pinch of salt and pepper. Sautée for about 5 minutes.

Next mix in the garlic and red pepper flakes. Cook for another 2 minutes.

Add the diced potatoes and stir well, making sure the potatoes are evenly coated with the onions and garlic. Then add the 3 cups of broth. You want the broth to just cover the potatoes.

Turn up the heat and bring the soup to a boil. Then, turn the heat to medium-low and simmer, covered, until the potatoes are cooked through and tender -- abut 8-10 minutes.

While the soup is cooking, make your cashew cream. Add the cashews, broth, and lemon juice to a high speed blender. Blend until completely smooth -- no one wants pieces of cashew in their soup!

When the potatoes have cooked through, add the cashew cream, kale, and the cooked sausages. Stir well and cook over medium-low heat until the kale was wilted, about 5 minutes.

Add salt and pepper to taste. Serve hot, with extra red pepper flakes on top if you like it spicy! It's a fairly thick soup, so feel free to thin it out a bit with some extra broth.