Description
A delicious and creamy vegan version of the classic Zuppa Toscana soup, featuring vegan Italian sausage, tender potatoes, kale, and a rich coconut milk base. This hearty soup is bursting with flavor and perfect for a cozy meal.
Ingredients
Scale
1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (optional)
- 1 (12-ounce) package vegan Italian sausage, sliced or crumbled
- 4 cups gold potatoes, diced (skin on)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetable broth
- 2 cups water
- 1 cup full-fat coconut milk
- 3 cups chopped kale
- 1 tablespoon nutritional yeast (optional, for added flavor)
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until softened. Add garlic and red pepper flakes, cook briefly.
- Add sausage: Brown the vegan sausage in the pot.
- Cook potatoes: Stir in potatoes, salt, pepper, broth, and water. Simmer until potatoes are tender.
- Finish soup: Add coconut milk and kale, simmer until kale is wilted. Stir in nutritional yeast, adjust seasoning, and serve hot.
Notes
- Consider blending a portion of the soup for a creamier texture.
- Can substitute coconut milk with unsweetened non-dairy milk for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
