Potato and Kale Soup (Zuppa Toscana)
There is a chain Italian restaurant that makes a delicious Tuscan style potato soup with bits of sausage and kale. It is creamy and delicious but certainly not vegan. This vegan version has all of the flavor and creaminess without any of the cream, sausage or fat! Love it!
Servings: 4
Ingredients
- 4 Russet potatoes
- 2 Stalks celery
- 1 Small sweet onion
- 1 Cup Chopped Kale
- 1/2 TSP Garlic powder
- 1/2 TBSP Herb De Province
- 1/4 TSP Nutmeg
- 1 TSP Fennel seeds
- 2 Cups Unsweetened plant milk So Delicious Coconut
- 1 Fresno Chili Pepper
- 1/2 TSP Aleppo pepper flakes Or red pepper flakes
- Water To cover
Instructions
- Peel and trim potatos into large cubes. Add the trimmed pieces go in one sauce pan. Cut the large cubes into smaller cubes and put them in the a separate sauce pan. The trimmed pieces will be blended with the coconut milk.
- Trim and de-string the celery and cut into a 1/4" dice. Add to the sauce pan with the potato cubes. Add the trimmed off leaves to the other sauce pan with the trimmed potato pieces.
- Chop onion into a medium dice and add to the potato cubes.
- Wash and chop kale and remove the hard stems. Add to the potato cubes.
- Wash and de-seed the Fresno pepper. Slice in half lengthwise then into thin strips. Add to the potato cubes.
- Add half the fennel seeds to each saucepan. Add the pepper flakes to the potato cubes. Add all remaining seasonings to the saucepan with the potato shards.
- Add enough water to cover the ingredients in each sauce pan and cook over medium heat.
- When you can cut the potato trimmings with a fork, transfer the ingredients to the blender and add the milk. Add the water from the potato cubes as well and remove from the heat. Blend for 3 to 5 minutes until blended smooth.
- Pour into the sauce pan with the potato cubes and stir gently to combine. Place back on heat to warm the soup back up. Taste and adjust the salt and pepper level to your taste.
- Spoon into bowls. Top with a sprinkle of Aleppo and black pepper and serve.
Notes
This is a Snap Pea Sheep recipe.
I make this soup frequently because it is comfort food to me!
This soup can be made heartier with the addition of other vegetables such as green beans, peas and/or carrots.
You can make it creamier by adding all of the vegetables except potato cubes into the blender. I like to at least have potato cubes in my creamy soup. The fennel seeds can all be blended in as well but the whole ones offer a welcome bite of anise.