Place a large soup pot on the stove over medium heat. Add 1 tbsp avocado oil. When hot, add the diced onion and sauté for 5 minutes, until fragrant and starting to soften. Stir in the garlic and sauté 3 minutes more.
Add the ground pork to the pot. Season the pork with the Italian seasoning, red pepper flakes, sea salt, and fresh ground black pepper. Cook and break up until the pork has browned all over.
Once the pork has browned, add the chicken broth to the pot. Turn the heat up to high and cover the pot. Once boiling, turn the heat down to medium low and add the potatoes to the pot. Loosely cover the pot and simmer for 20 minutes. Stir in the kale.
Add the almond milk, cashews, and a hefty pinch of sea salt to a high speed blender. Blend for 30 seconds until combined and frothy (I use "Soup" mode on my Blendtec for 30 seconds). Pour into the soup and stir in. When heated through, ladle the soup into bowls and top with fresh ground black pepper if desired. Serve hot and enjoy!
