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Vegan Zuppa Toscana

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A comforting and hearty Vegan Zuppa Toscana that combines tender potatoes and earthy kale in a creamy coconut milk base.

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
  • 1 cup kale, chopped
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the sliced carrots and diced celery to the pot. Sauté for another 5 minutes.
  5. Sprinkle the dried oregano, dried thyme, and red pepper flakes into the mixture. Stir well to combine.
  6. Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then simmer for 15-20 minutes.
  7. Add the chopped kale to the pot. Stir well and cook for an additional 5 minutes.
  8. Incorporate the coconut milk, mixing until combined. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh parsley if desired.

Notes

Pairs beautifully with crusty sourdough bread or a light salad. Can be stored in the refrigerator for 3-5 days or frozen for up to 3 months.

Nutrition

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

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