Craving a hearty, comforting bowl of Italian soup without the dairy? Look no further than this veganized version of the classic Zuppa Toscana. This plant-based adaptation captures all the rich, creamy goodness of the traditional recipe while keeping things completely dairy-free and meat-free.
Why You'll Love This Soup
Traditional Zuppa Toscana is known for its rich, creamy broth, tender potatoes, and savory Italian sausage. Our vegan version maintains that luxurious texture using coconut milk and gets its savory depth from finely chopped mushrooms, which provide that meaty satisfaction without any animal products. The addition of kale adds both nutrition and a beautiful pop of color, making this soup as visually appealing as it is delicious.
Key Ingredients
The beauty of this soup lies in its simple, wholesome ingredients:
- Coconut milk provides the signature creaminess without any dairy
- Yukon gold or russet potatoes offer that perfect, tender bite
- Fresh kale adds nutrition and a gorgeous green color
- Finely chopped mushrooms create a satisfying, meat-like texture
- Red pepper flakes bring a gentle warmth that ties everything together
The Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 large carrots, peeled and sliced
- 3 medium potatoes, diced (Yukon gold or russet work well)
- 4 cups vegetable broth
- 4 cups kale, stems removed and leaves chopped
- 1 can (14 oz) coconut milk
- 1 package of mushrooms, finely chopped (optional for sausage replacement)
Instructions
1. Sauté Vegetables:
Begin by heating olive oil in a large pot over medium heat. Add your diced onions, mushrooms, and carrots, cooking until the onions become translucent and fragrant, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for an additional minute until the garlic releases its aroma.
2. Simmer the Soup:
Add your diced potatoes and vegetable broth to the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer. Allow the soup to cook for 15-20 minutes, or until you can easily pierce the potatoes with a fork.
3. Finish with Kale and Coconut Milk:
Once the potatoes are tender, add the chopped kale to the pot. Pour in the coconut milk and stir everything together well. Let the soup continue to cook for about 5 minutes, just until the kale wilts and becomes tender.
Recipe Notes
- For an extra creamy soup, use full-fat coconut milk
- Feel free to adjust the amount of red pepper flakes to suit your spice preference
- The mushrooms can be finely chopped in a food processor to create a more meat-like texture
- Leftovers will keep well in the refrigerator for up to 5 days
Enjoy this healthier twist on a classic Italian soup, and don't be surprised if it becomes a regular in your meal rotation!
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