Vegan Zuppa Toscana
Top 8 Allergy Friendly Plant-Based Recipe
Equipment
- Large Kitchen Knife
- Soup Cooking Pot
- Wooden Spatula
- Measuring Cups and Spoons
Ingredients
- 2 tbsp Olive Oil
- 2 clove Garlic Minced
- 1 medium Onion Diced
- 1 Ibs Plant-based Beef *Beyond Beef
- 2 tbsp Italian Seasoning*
- 4 cups Veggie Broth
- 2 Russet Potatoes Chunks, chopped
- 1 cup Oat Milk Plain
- 1 tbsp Vegan Butter nut & soy-free
- 2 cups Water
- 2 cups Tuscan Kale Chopped
Italian Seasoning
- 1 tsp Tyme
- 1 tsp Oregano
- 1 tsp Fennel
- 1 tsp Sage
- 1 tsp Paprika
- 1 tsp Dried Basil
- 1 tsp Dried parsley
Instructions
- Over medium heat, begin to saute diced onion and minced garlic with olive oil in a soup pot
- Once onions are transparent, add plant-based beef and cook until grounded and add Italian seasoning
- After "beef" is fully coated with Italian seasoning, pour in vegetable broth, potato chunks, and salt & pepper. Let your soup cook on medium-low heat covered for 10mins.
- While potatoes continue to soften, pour in dairy-free milk and add vegan butter
- Bring soup to low and add in chopped kale and allow to lightly cook for 5mins and turn off the heat
- With ladle serve and enjoy with grated vegan parmesan