Vegan Zuppa Toscana Soup

Ingredients

• Olive Oil: 2 tbsp
• Vegan Sausage: 8 oz, sliced or crumbled (optional: tofu or tempeh as a substitute)
• Yellow Onion: 1, diced
• Garlic: 3 cloves, minced
• Russet Potatoes: 3 medium, diced into bite-sized pieces
• Vegetable Broth: 6 cups
• Coconut Milk: 1 cup (full-fat for creaminess)
• Kale: 3 cups, chopped (or spinach)
• Red Pepper Flakes: 1/2 tsp (optional for heat)
• Nutritional Yeast: 2 tbsp (optional, for a cheesy flavor)
• Salt and Pepper: To taste

Instructions

1. Cook the Vegan Sausage:
   • Heat 1 tbsp olive oil in a large pot over medium heat.
   • Add the vegan sausage and cook until browned. Remove and set aside.
2. Sauté Aromatics:
   • In the same pot, add another tbsp of olive oil.
   • Sauté diced onion for 3-4 minutes until soft, then add garlic and cook for another minute.
3. Cook the Potatoes:
   • Add diced potatoes to the pot. Pour in vegetable broth, and bring to a boil.
   • Lower the heat and let it simmer for 10-15 minutes, until the potatoes are tender.
4. Add Coconut Milk and Kale:
   • Stir in the coconut milk and kale. Simmer for 5 minutes, until the kale wilts.
5. Finish the Soup:
   • Add the cooked vegan sausage back to the pot. Stir in nutritional yeast, red pepper flakes, and adjust salt and pepper to taste.
6. Serve:
   • Ladle into bowls and serve hot. Optional toppings: vegan Parmesan, a drizzle of olive oil, or fresh herbs.

Nutritional Facts for Vegan Zuppa Toscana Soup

(Approximate per serving, based on 6 servings)

• Calories: 240
• Protein: 6g
• Carbohydrates: 22g
  • Fiber: 4g
  • Sugars: 2g
• Fat: 15g
  • Saturated Fat: 8g (from coconut milk)
• Sodium: 650mg (can be reduced with low-sodium broth and sausage)
• Potassium: 520mg
• Calcium: 70mg
• Iron: 3mg

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