Powered by
Vegan Zuppa Toscana
Serves 4
10 mins prep
35 mins cook
45 mins total
I stumbled on a traditional Vegan Zuppa Toscana and decided to try out my own vegan version. This soup is warm, hearty, and super easy to make.
Congratulations!
Save $4 cashback on Tajin Fruity Chamoy Hot Sauce. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Tajin Fruity Chamoy Hot Sauce. Scan QR-code and claim coupon
Break up the sausage using your hands, then fry the sausage in a deep pan medium-high heat while stirring frequently with a wooden spoon. When browned (around 5-6 minutes) remove sausage and place onto a plate.
Add your olive to the pot and heat on medium-high for around 20 seconds before adding the onion. Cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
OPTIONAL: Add your white wine of choice and let it reduce to half (about 2 minutes).
Increase the heat to high, add vegetable stock paste, potatoes, seasoning and herbs and cook for around 5 minutes until potatoes are fully coated. Add enough water just to cover the potatoes and bring to a boil.
Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut or oat milk, cooked sausage, and kale. Let simmer for 2 minutes, until kale leaves have softened.
Serve hot with vegan parmesan and a dash of lemon!