Zuppa toscana

Zuppa toscana

Tags

Soup

Cook

Ingredients

  • 1 onion, diced
  • 8 cloves garlic, minced
  • 2 tbsp vegan butter
  • 2 tbsp flour
  • 1 tsp oregano
  • ½ tsp fennel
  • 1 tsp Italian seasoning
  • 5 sprigs thyme
  • 1 leaf bay
  • ½ tsp black pepper
  • Red pepper flakes
  • 6 cups vegan chicken broth
  • ⅓ cup white wine
  • 6 potatoes, peeled
  • 1 bunch kale
  • 400g spicy vegan sausage
  • 1 cup vegan cream
  • 2 tbsp nooch
  • Bread

Steps

  1. Heat some olive oil in the wok over medium. Add the sausage and break it apart.
  2. Allow the sausage to brown, stirring frequently. Set aside.
  3. Add the butter to the wok and let it melt. Slowly whisk in the flour until the mixture is smooth and bubbly.
  4. Add the onion, fennel, oregano, Italian seasoning, black pepper and red pepper flakes and stir to coat.
  5. Continue to cook until the onion begins to soften.
  6. Add the garlic and cook until fragrant.
  7. Slowly pour in the water and cream. Add the bouillon and stir until it is combined.
  8. Add the potatoes to the pot, cover and bring to a boil.
  9. Once it has reached a boil, remove the lid and lower the heat. Simmer until the potatoes are fork tender.
  10. Add the kale and most of the sausage back to the pot and cook for an additional 5 minutes.
  11. Serve the soup topped with more black pepper, red pepper flakes and the leftover sausage pieces.