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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Zuppa Toscana Soup

8.0

1 large yellow onion (diced)

6 cups Yukon gold potato (or russet potatoes, cubed)

3 cloves garlic (minced)

6 cups kale (chopped)

1 teaspoon thyme

½ teaspoon crushed red pepper flakes

1 teaspoon smoked paprika

1 teaspoon fennel seeds

½ teaspoon cracked pepper

½ cup nutritional yeast

2 liters vegetable broth

½ cup cashews

2 cups water

Sauté the onions until they are translucent.
Add the garlic and the kale and cook down for 5 minutes.
Add the spices. Chop or crush the fennel seeds first.
Add the potatoes and broth and cook on medium high until potatoes are soft, about 20 minutes.
Stir in the nutritional yeast.
If you want to make it creamy: Blend the cashews and water and add to the soup.
Let it cook for another 5 minutes.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 115 weeks ago

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