Ingredients
Method
In a large stock pot or dutch oven, sauté the garlic, celery, carrots, onion, and fennel bulb over medium high heat for about 5 minutes, adding a splash of water or veggie stock as needed to keep from sticking.
Add the bay leaves, nutritional yeast, Stardust, fennel seeds, and black pepper to the pot. Add the remaining veggie broth and potatoes to the pot, ensuring the broth covers the potatoes. Bring to a simmer and cook for about 5 minutes.
Slowly add the cabbage to the pot one handful at a time, stirring it in as you go. If needed, add more veggie broth so there is enough liquid to reach the top of the soup. Bring back to a simmer, cover, and set to medium/medium-low heat. Simmer for about 20 minutes.
To prepare the optional cashew cream, blend the water and the cashews together. Add the cashew cream or soy milk to the pot and mix well.
To serve, grind on more black pepper if desired and enjoy!
