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Vegan Zuppa Toscana

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A cozy vegan rendition of the classic Italian Zuppa Toscana, features creamy coconut milk, hearty vegetables, and spices for a heartwarming experience.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 ribs celery, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (adjust for spice preference)
  • 6 cups vegetable broth
  • 4 medium potatoes, diced (Yukon Gold or red potatoes work well)
  • 1 cup kale, chopped (remove tough stems)
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  3. Stir in the minced garlic and cook for an additional minute, adding more oil if needed to prevent sticking.
  4. Add the sliced carrots and diced celery to the pot. Sauté for another 5 minutes, stirring occasionally.
  5. Sprinkle the dried oregano, dried thyme, and red pepper flakes into the mixture. Stir well and cook for 1-2 minutes until fragrant.
  6. Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, until the potatoes are tender.
  7. Once the potatoes are cooked, add the chopped kale to the pot. Stir well and allow it to wilt, cooking for an additional 5 minutes.
  8. Stir in the coconut milk, mixing until combined. Season with salt and pepper to taste and heat through for another minute or two.
  9. Serve hot, garnished with fresh parsley if desired.

Notes

Pairs well with crusty bread, a side salad, or vegan grilled cheese.

Nutrition

Find it online: https://recypez.com/vegan-zuppa-toscana-recipe/

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