This
Vegan Zuppa Toscana soup is flawlessly creamy and comforting. Potatoes, vegan
sausage and kale are loaded up in a outstanding flavorful broth!
It
has been a warm minute due to the fact that I actually have posted a brand new
recipe! I went all in on on developing 31 NEW recipes for my new e-book –
Ultimate Vegan Dinner Guide – so I needed to take a brief hiatus from my normal
posting schedule right here.
But
I even have sooooooo many ideas for recipes I plan to carry to TSV over the
subsequent month, so hold onto your butts (movie reference, human beings),
because there are going to be plenty of latest recipes coming your way.
Ingredients
- 8-16 ounces vegan Italian sausage
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 1 yellow onion diced
- 2 tbsp flour
- 1/2 tbsp fennel seeds roughly chopped
- 1/2 tsp black pepper plus more to taste
- red pepper flakes to taste
- 1 tsp oregano
- 3 cloves garlic diced
- 1 cup non-dairy milk, unsweetened I used soy
- 4 cups water
- 2 cups kale stems removed and chopped
- 2 tsp Better Than Bouillon No Chicken Base
- 5 small russet potatoes (or 2 large ones) peeled and diced into 1" cubes
- 1 tsp Better Than Bouillon No Beef Base
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.
