The Whole Food Plant Based Cooking Show
Vegan Zuppa Toscana Soup
Calories: 233kcal
Zuppa Toscana is a delicious Tuscan soup that is typically made with kale, potatoes, some type of sausage and broth. It is so packed with flavor that it has become my favorite soup to eat and I am very happy to share my plant based version of this amazing recipe. You can eat it in its original brothy form or, if you want to step it up a notch, add the simple cashew cream mixture at the end.
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Ingredients
- 1 large yellow onion diced
- 6 cups Yukon gold potato or russet potatoes, cubed
- 3 cloves garlic minced
- 6 cups kale chopped
- 1 teaspoon thyme
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seeds
- ½ teaspoon cracked pepper
- ½ cup nutritional yeast
- 2 liters vegetable broth
Optional
- ½ cup cashews
- 2 cups water
Instructions
- Sauté the onions until they are translucent.
- Add the garlic and the kale and cook down for 5 minutes.
- Add the spices. Chop or crush the fennel seeds first.
- Add the potatoes and broth and cook on medium high until potatoes are soft, about 20 minutes.
- Stir in the nutritional yeast.
- If you want to make it creamy: Blend the cashews and water and add to the soup.
- Let it cook for another 5 minutes.
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Nutrition
Calories: 233kcal | Carbohydrates: 43g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1038mg | Potassium: 1078mg | Fiber: 8g | Sugar: 5g | Vitamin A: 5726IU | Vitamin C: 84mg | Calcium: 166mg | Iron: 3mg
