Description
This Vegan Zuppa Toscana offers a creamy, savory, and deeply comforting experience without the inflammatory properties of dairy or processed meats. It supports your immune system and gut health with a rich texture from coconut milk, fiber-packed potatoes, and earthy kale.
Ingredients
2 tablespoons Extra Virgin Olive Oil
12 oz Vegan Italian Sausage (crumbles)
1 medium Yellow Onion, diced
4 cloves Fresh Garlic, minced
3 large Russet or Yukon Gold Potatoes, sliced
6 cups Vegetable Broth (low sodium)
1 large bunch Lacinato Kale, chopped
1 can (15 oz) Full-Fat Coconut Milk
1/2 teaspoon Red Pepper Flakes
Instructions
- Heat the extra virgin olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent
- Add the plant-based sausage crumbles to the pot and sear them until slightly crisp
- Stir in the minced garlic and red pepper flakes, cooking for just 60 seconds
- Pour in the low-sodium vegetable broth and add the sliced potatoes. Bring to a gentle boil, then reduce to a simmer and cook uncovered for about 15 minutes or until fork-tender
- Pour in the full-fat coconut milk and stir gently to combine
- Add the chopped kale to the pot and stir until it turns vibrant green and softens, which usually takes 2 to 3 minutes
- Taste and add sea salt and black pepper as needed
Notes
For a thicker soup, mash a few potato slices against the side of the pot before adding kale.
Remove tough center ribs from kale before chopping for easier digestion.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg