This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth!
It has been a hot moment since I have posted another formula! I bet everything on making 31 NEW plans for my new digital book – Ultimate Vegan Dinner Guide – so I needed to take a concise rest from my ordinary posting plan here.But I have sooooooo numerous thoughts for plans I intend to bring to TSV throughout the following month, so clutch your butts (film reference, individuals), in light of the fact that there will be a lot of new plans coming your direction.
Presently, onto the present formula. This Vegan Zuppa Toscana soup has in a real sense been on my plan for the day for the most recent year. So I am soooooo eager to at last be imparting it to all of you.It is all that you could need in a soup. Rich, tasty stock loaded up with potatoes, vegetarian hotdog and kale. That is to say, what else could you request in a dinner?
This soup is really simple to make! Earthy colored off your vegetarian frankfurter, at that point make a roux with veggie lover spread and flour.
This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth!
INGREDIENTS
- 1 tbsp olive oil
- 8-16 ounces vegan Italian sausage*
- 2 tbsp vegan butter
- 2 tbsp flour
- 1 yellow onion diced
- 1/2 tbsp fennel seeds roughly chopped
- 1 tsp oregano
- 1/2 tsp black pepper plus more to taste
- red pepper flakes to taste
- 3 cloves garlic diced
- 4 cups water
- 1 cup non-dairy milk, unsweetened I used soy
- 2 tsp Better Than Bouillon No Chicken Base**
- 1 tsp Better Than Bouillon No Beef Base**
- 5 small russet potatoes (or 2 large ones) peeled and diced into 1″ cubes
- 2 cups kale stems removed and chopped.
INSTRUCTIONS
- Heat the olive oil in a stock pot over medium heat. Add the sausage and break it apart with a wooden spoon. Allow the sausage to brown, stirring frequently, for 7-10 minutes. Remove the sausage from the pan with a slotted spoon and set aside.
- Add the butter to the pot and let it melt. Slowly whisk in the flour until the mixture is smooth and bubbly.
- Add the onion, fennel seeds, oregano, black pepper and a pinch of red pepper flakes and stir to coat evenly. Continue to cook until the onion begins to soften (approx. 5-7 minutes). Add the garlic and cook for an additional 30 seconds.
- Slowly pour in the water and milk. Add the bouillon and stir until it is combined. Add the potatoes to the pot, cover and bring to a boil. Once it has reached a boil, remove the lid and lower the heat. Simmer, uncovered, until the potatoes are fork tender (approx. 10 minutes).
- Add the kale and most of the cooked sausage back to the pot and cook for an additional 5 minutes.
- Serve the soup topped with more black pepper, red pepper flakes and the leftover sausage pieces.
- You can serve this with some crusty bread for dunking.
