Bring water to a boil in your kettle and pour it over your 1/2 cup of raw cashews in a heat safe bowl. Let this sit while you prepare the rest of the soup. The cashews will soften from the hot water making them blend easier into a cream. If you are not wanting a dairy free option, feel free to add 1 cup of cream in place of the cashew cream.

In a medium/large pot on medium heat, add in your olive oil and minced garlic. Stir and cook until very fragrant. Add in your sausage, celery and onion, continuing to stir and soften the veggies for about 5 minutes. Pour in your chicken broth and 2 cups of water, bringing it to a boil. Once boiling, add in your potatoes and reduce heat to a simmer.

Cover and let sit for 15 minutes. This will soften the potatoes and help the flavours develop. If you cut larger potato pieces, you may have to boil it for longer.

Now grab your sauerkraut and add 1 cup of it into the soup. I like having the brine present as well for extra flavour and health benefits. In a blender, blend your raw cashews and 1 1/2 cups of water until the cashews are completely blended into the water. Pour this into the soup as well as add in your dill and Worcestershire sauce.

Stir well and salt and pepper to taste.

Let the soup sit as long as you like for further development of flavours or serve right away!