Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large russet potatoes, thinly sliced (peeled or unpeeled)
- 4 cups vegetable broth (low-sodium preferred)
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 2 cups kale, chopped (stems removed)
- 1/2 teaspoon red pepper flakes (adjust to your preferred spice level)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup unsweetened almond milk (or other dairy-free milk)
- 1/4 cup nutritional yeast (optional, for added cheesy flavor)
- 1/2 cup cooked lentils or chickpeas (optional, for added protein and heartiness)
Instructions:
- Sauté the vegetables:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-5 minutes, until softened and fragrant.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the potatoes:
- Add the thinly sliced potatoes to the pot and stir them with the onions and garlic. Let them cook for 2-3 minutes, allowing the potatoes to soften slightly.
- Add liquids and spices:
- Pour in the vegetable broth and coconut milk, stirring to combine. Add the red pepper flakes, oregano, thyme, salt, and pepper.
- Bring the soup to a simmer, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are tender.
- Add the kale and finish the soup:
- Stir in the chopped kale and cook for another 5-7 minutes, until the kale has softened and wilted.
- Pour in the almond milk and stir in the nutritional yeast (if using) for a creamy, cheesy flavor.
- If you’re adding lentils or chickpeas for extra protein, stir them in at this point.
- Taste and adjust:
- Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.
- Serve:
- Ladle the soup into bowls and serve hot. You can garnish with fresh parsley or a sprinkle of additional nutritional yeast for a cheesy finish.
Tips:
- If you prefer a thicker soup, use an immersion blender to blend a portion of the soup, or transfer a couple of cups of the soup to a blender and puree it, then return it to the pot.
- For a smoky flavor, you can add a small amount of smoked paprika or liquid smoke.
- If you don’t have kale, you can substitute with spinach or collard greens.
This Vegan Zuppa Toscana Soup is warm, comforting, and rich in flavor, perfect for cozy nights. The combination of creamy coconut milk, hearty potatoes, and fresh greens makes it a satisfying meal on its own, and it’s easy to make in one pot!
