While the cashews are soaking, place a dutch oven over a medium-high heat, sauté and brown off the sausage meat with the chilli flakes and fennel seeds, breaking it up with a spoon as it cooks. This should take about 5 minutes. Remove the sausage from the pan and set aside.
1 pound Italian sausage meat, ½ teaspoon crushed red pepper flakes, ½ teaspoon fennel seeds
Using the sausage fat fry off the shallots, celery and carrots until softened, about 5-8 minutes. Add a little more oil if needed.
1 large or 2 regular shallots, 2 sticks celery, 2 medium carrots
Stir in the minced garlic, thyme and rosemary and cook for another minute.
3 cloves garlic, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
Pour in the stock, season with the salt and pepper and bring to a boil. Simmer for 10 minutes.
5 cups low sodium chicken stock, ½ teaspoon sea salt, ¼ teaspoon freshly ground black pepper