Vegan Zuppa Toscana - The Buddhist Chef

LEVEL: easy Cook: Prepare: Total:

Vegan Zuppa Toscana

Post by The Buddhist Chef

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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).