Vegan Zuppa Toscana
Description
This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausages and kale are loaded up in a super flavorful broth!
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Ingredients
| 2 tbsp olive oil |
| 4 Gusta vegan sausages |
| 1 chopped onion |
| 4 garlic cloves, minced |
| 1 tbsp dried basil |
| 1 tbsp dried oregano |
| 1/2 tsp dried thyme |
| 4 cups yellow-fleshed potatoes, diced (550 g) |
| 6 cups vegetable broth (1.5 liters) |
| 4 cups of kale, cut into bite-size pieces (50 g) |
| Cashew cream |
| 1 cup of cashews (120 g) |
| 1 cup of water (250 ml) |
| 2 tbsp nutritional yeast |
Directions
- 1
- Heat the olive oil in a saucepan. Add in the vegan sausage.
- 2
- Use a spatula to break up the sausage and sauté for 4 minutes.
- 3
- Add the onion and garlic and sauté, over medium heat, for 4 minutes, stirring frequently.
- 4
- Add the dried basil, dried oregano, thyme, diced potatoes, and vegetable broth.
- 5
- Bring to a boil, reduce the heat and simmer on medium heat for 20 minutes.
- 6
- Add the cashew cream and the kale and simmer for 10 more minutes.
- 7
- Cashew cream: Add the cashews, water and nutritional yeast to the blender.
- 8
- Blend on high until smooth (if you don't have a high-powered blender, soak the cashews in boiling water for 15 minutes then drain them).
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