Vegan Zuppa Toscana: Discover this Delicious Recipe!
A hearty and flavorful vegan version of the classic Zuppa Toscana, packed with vegetables and spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 medium potatoes, diced
- 1 cup kale, chopped
- 1 can coconut milk
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add vegetable broth and diced potatoes, bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in chopped kale and coconut milk.
- Add red pepper flakes, salt, and pepper, and cook for an additional 5 minutes.
- Serve hot and enjoy!
Notes
- For a spicier soup, increase the amount of red pepper flakes.
- Feel free to add other vegetables like carrots or mushrooms.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg