vegan zuppa toscana soup

Try this Air Fryer Eggplant Bacon filled with all the flavor and crispiness of bacon in thinly sliced eggplant! Perfect for vegetarian breakfast, BLT sandwiches, and any other time you crave bacon.

5 from 4 votes

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Course: Entrée, Main Course, Side Dish

Cuisine: American, Italian

Keyword: vegan zuppa toscana soup

Prep Time: 20

Cook Time: 25

Servings: servings

Calories: 458kcal

Ingredients

Cashew Cream

1/2 cup cashews soaked in warm water
1 cup water
1 tablespoon tapioca starch

For The Soup

2 tablespoons avocado or olive oil
4 vegan sausages
1 small onion chopped
4 cloves garlic minced
2 sprigs fresh thyme
6 small potatoes diced
5 cups vegetable broth (I used 2 vegan bouilllon plus 5 cups water)
1 tablespoon nutritional yeast flakes
1/2 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
4 cups kale stems removed and chop

Instructions

Prepare cashew cream, process the cashews, and water in a high-speed blender until creamy and set aside.
Heat 1 tablespoon olive oil in a large pot over medium-high, add sausage, and cook until brown on each side, about 5 minutes. Remove and set aside on a plate.
Add garlic, thyme, potato, and stir to coat for about 30 seconds.
Add vegetable broth, nutritional yeast flakes, paprika, onion powder, garlic powder, and bring to a boil. Reduce heat to simmer for 10 minutes.
Stir in the kale, cashew cream, and salt to taste; cook for 5-7 minutes or until kale is tender.
Add the cooked sausage to the soup and adjust the seasonings (if needed). Serve hot garnished with fresh chopped parsley.

Nutrition