Vegan Zuppa Toscana
A delicious, Italian-inspired soup with vegan sausage, kale, and potatoes.
Equipment
- pressure cooker
Ingredients
- 1 Tbsp olive oil
- 1 package vegan sausage or sub chickpeas if you dont want faux meat
- 2 shallots diced
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp ground black pepper
- ¼ tsp red pepper flakes optional for a little spiciness
- 2 medium potatoes peeled and cubed
- 4 cups broth no-chicken bouillon preferred
- 1 cups chopped kale
- 1 cup cashew cream see note
Instructions
- Heat oil in a pressure cooker such as an Instant Pot using the saute function on the normal setting. Add impossible sausage and mash while sauteing for about 3 minutes. We want the sausage in rough chunks and slightly browned. Then stir in shallot and garlic; cook until softened and translucent, about 3 minutes.
- Stir in Italian seasoning, pepper, and red pepper flakes if using. Add potato cubes and no-chicken broth. Close and lock the lid. Select high pressure for 5 minutes. Once the timer beeps, release pressure valve.
- Open the pot and stir in cashew cream and kale. The kale will soften in about a minute, then divvy portions into soup bowls. Enjoy!
Notes
- Cashew cream is easily made in a blender by blending 1/2 cup of cashews with 1 cup of water. If you don't have a high-powered blender, soak the cashews in warm water beforehand. If you'd rather use store-bought milk, that is totally fine too, just use almond, oat, or soy milk or ideally, heavy cream. We are going for a thicker cream here.
- If you don't have a pressure cooker, make this on the stovetop in a large pot and simmer after step 2 until the potatoes are tender. Then continue to step 3. It just will take a little more time but will taste the same!