The Buddhist chef
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10 min Prep
30 min Cooking
4 Portions
100% VEG


For the soup:
  • 2 tbsp olive oil
  • 4 GUSTA Germaine 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)
For the cashew cream:
  • 1 cup of cashews (120 g)
  • 1 cup of water (250 ml)
  • 2 tbsp nutritional yeast


  1. Heat the olive oil in a saucepan. Add in the vegan sausage.
  2. Use a spatula to break up the sausage and sauté for 4 minutes.
  3. Add the onion and garlic and sauté, over medium heat, for 4 minutes, stirring frequently.
  4. Add the dried basil, dried oregano, thyme, diced potatoes, and vegetable broth.
  5. Bring to a boil, reduce the heat and simmer on medium heat for 20 minutes.
  6. Soak the cashews in boiling water for 10 min. Drain them.
  7. Add a cup of water, cashew andnutritional yeast to the blender.
  8. Blend on high until smooth.
  9. Add the cashew cream and the kale and simmer for 10 more minutes.
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