Description
A hearty and creamy vegan version of the classic Zuppa Toscana soup, packed with potatoes, kale, and plant-based sausage.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb vegan Italian sausage, sliced
- 4 medium potatoes, diced
- 6 cups vegetable broth
- 1 tsp red pepper flakes (optional)
- 1 bunch kale, stems removed and chopped
- 1 can (13.5 oz) coconut milk
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Sauté until softened, about 3 minutes.
- Stir in vegan sausage and cook until lightly browned.
- Add potatoes, vegetable broth, and red pepper flakes. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in kale and coconut milk. Cook for another 5 minutes.
- Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a creamier texture, blend half the soup before adding kale.
- Substitute spinach for kale if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg