Ingredients
- Olive Oil: 2 tbsp
- Vegan Sausage: 8 oz, sliced or crumbled (optional: tofu or tempeh as a substitute)
- Yellow Onion: 1, diced
- Garlic: 3 cloves, minced
- Russet Potatoes: 3 medium, diced into bite-sized pieces
- Vegetable Broth: 6 cups
- Coconut Milk: 1 cup (full-fat for creaminess)
- Kale: 3 cups, chopped (or spinach)
- Red Pepper Flakes: 1/2 tsp (optional for heat)
- Nutritional Yeast: 2 tbsp (optional, for a cheesy flavor)
- Salt and Pepper: To taste
Instructions
- Cook the Vegan Sausage:
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Add the vegan sausage and cook until browned. Remove and set aside.
- Sauté Aromatics:
- In the same pot, add another tbsp of olive oil.
- Sauté diced onion for 3-4 minutes until soft, then add garlic and cook for another minute.
- Cook the Potatoes:
- Add diced potatoes to the pot. Pour in vegetable broth, and bring to a boil.
- Lower the heat and let it simmer for 10-15 minutes, until the potatoes are tender.
- Add Coconut Milk and Kale:
- Stir in the coconut milk and kale. Simmer for 5 minutes, until the kale wilts.
- Finish the Soup:
- Add the cooked vegan sausage back to the pot. Stir in nutritional yeast, red pepper flakes, and adjust salt and pepper to taste.
- Serve:
- Ladle into bowls and serve hot. Optional toppings: vegan Parmesan, a drizzle of olive oil, or fresh herbs.
Nutritional Facts for Vegan Zuppa Toscana Soup
(Approximate per serving, based on 6 servings)
- Calories: 240
- Protein: 6g
- Carbohydrates: 22g
- Fiber: 4g
- Sugars: 2g
- Fat: 15g
- Saturated Fat: 8g (from coconut milk)
- Sodium: 650mg (can be reduced with low-sodium broth and sausage)
- Potassium: 520mg
- Calcium: 70mg
- Iron: 3mg
