Vegan Zuppa Toscana is my daughter’s favorite. I made it special for her tonight. This pandemic is rough on everyone so sometimes comfort food is good for the soul, even on a summer day.
2 tablespoons extra virgin olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon Oregano
2 tsp garlic powder
2 tsp onion powder
1/4 tsp red pepper flakes
4 yellow potatoes or 3 Russet potatoes, cut into bite-sized pieces
8 cups vegetable stock
1 bunch kale, de-stemmed and torn into pieces
2 cans coconut milk
1 tablespoon flour
4 vegan Italian sausages (I use Beyond Sausage)
salt and pepper, to taste
Add olive oil to a large pot over medium heat. Saute until softened. Add garlic, Italian seasoning, and red pepper flakes and saute another minute, taking care not to burn the garlic. Add the potatoes and vegetable stock. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
While the potatoes cook, brown the sausages, if using. Cut the sausages into bite sized pieces and saute in the remaining tablespoon of oil in a frying pan until browned, about 5 minutes. Set aside.
Once the potatoes are tender, add the kale to the pot and stir in until wilted. It will look like a lot of kale at first but really cooks down. Stir in the coconut milk and whisk in the flour until there are no clumps. Add the sausages to the soup. Simmer all the ingredients together just until they are all warmed through. Taste and adjust seasonings if desired. Serve right away.
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