Vegan Zuppa Toscana I The Buddhist Chef

This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth!

Vegan Zuppa Toscana

2 tbsp olive oil
4 Gusta vegan sausages
1 chopped onion
4 garlic cloves, minced
1 tbsp dried basil
1 tbsp dried oregano
1/2 tsp dried thyme
4 cups yellow-fleshed potatoes, diced (550 g)
6 cups vegetable broth (1.5 liters)
4 cups of kale, cut into bite-size pieces (50 g)

Heat the olive oil in a saucepan. Add in the vegan sausage.
Use a spatula to break up the sausage and sauté for 4 minutes.
Add the onion and garlic and sauté, over medium heat, for 4 minutes, stirring frequently.
Add the dried basil, dried oregano, thyme, diced potatoes, and vegetable broth.
Bring to a boil, reduce the heat and simmer on medium heat for 20 minutes.
Add the cashew cream and the kale and simmer for 10 more minutes.
Cashew cream
1 cup of cashews (120 g)
1 cup of water (250 ml)
2 tbsp nutritional yeast

Add the cashews, water and nutritional yeast to the blender. Blend on high until smooth (if you don't have a high-powered blender, soak the cashews in boiling water for 15 minutes then drain them).


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My Favorite recipes:

◆ Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw
◆ Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A
◆ Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s
◆ Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw

Видео Vegan Zuppa Toscana I The Buddhist Chef канала THE BUDDHIST CHEF