While this soup has a daunting list of ingredients and many steps, it comes together surprisingly fast and is totally worth the effort. You can substitute sheep feta for the cashew cream if you eat dairy. Note that if you do make the cashew cream, you will want to start soaking the cashews at least 6 hours before you use them. I often start soaking them the night before. You can prep most of the ingredients while the stock is simmering. While the tomatillos are cooking away on the bottom rack, you will have time to roast the vegetables on the top rack and then swap them out for the tortilla strips at the end.