Vegan Zuppa Toscana

Vegan Zuppa Toscana alongside bread and side salad

This easy vegan Zuppa Toscana recipe is creamy, dairy free loaded with greens and potatoes. Sub in mushrooms for the “sausage” to make it a fat free whole plant based version. To make this soup lower in calorie you can use a mix of golden potatoes and cauliflower florets.

Servings: 6

Cook time: approximately 30 minutes

Ingredients

  • 4 links Vegan Italian Sausage (I used Light Life, but there are several brands to choose from (or 24 oz mushrooms, sliced)
  • 2 lb golden potatoes sliced into 1/4 inch slices
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 7 cups vegetable stock
  • 1/3 cup dry white wine or more stock
  • 1 tsp olive oil optional
  • 5 sprigs thyme
  • 1 leaf bay
  • 2-3 tsp red chili flakes or to taste (I like it spicy but change to 1 tsp if you are sensitive to spice)
  • 1 tsp smoked paprika
  • 2 tbsp nutritional yeast
  • 4 cups kale chopped (or sub with spinach)
  • 1 pinch ground fennel (optional)
  • sea salt to taste

Cashew Cream

  • 1 cup raw cashews
  • 1 cup filtered water

Instructions

Make the Cashew Cream:

  • Start by soaking the cashews in hot water for 20 minutes while you prep your soup. Drain the soaked cashews then add them to a powerful blender together with one cup of filtered water. Blend until smooth and creamy.

Make the Soup:

  • Preheat a large pot over medium flame. Add the olive oil and sausage and pan sear for a few minutes until golden brown. Transfer the sausage to a bowl and keep warm.
  • Add the onion and red chili flakes to the sausage drippings and cook a few minutes until translucent. Stir in the garlic, cook until you can smell its fragrance then pour in the white wine.
  • Use a flat wooden spoon and scrape all the brown bits from the bottom of the pan until the wine has evaporated.
  • Add the sliced potatoes, thyme, bay leaf and smoked paprika then pour in the veggie stock. Bring to a simmer, add the nutritional yeast and a pinch of sea salt. Cook for about 10-15 minutes until the potatoes have softened but still hold their shape. Check after 5 minutes and keep a close eye on them.
  • A couple of minutes before the potatoes are ready add the chopped kale or spinach. Give everything a good stir then mix in the cashew cream. Simmer another minute or so until the kale has wilted and the soup is creamy.
  • Add the cooked vegan sausage back into the soup, adjust seasonings and serve hot with freshly cracked black pepper on top.

Whole Food Plant Based Method

  • To make this Zuppa Toscana whole food plant based compliant simply replace the olive oil with a splash of veggie stock and the vegan sausage with 24 oz of your favorite mushrooms. Add a pinch of ground fennel to make up for the authentic Italian sausage flavor.

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