Vegan Zuppa Toscana
I first fell in love with a version of this soup at the Olive Garden many years ago. Later a friend gave me a recipe to make it at home and it was always a favorite.
But when we gave up meat, I struggled and failed to make this soup vegetarian let alone vegan. After moving to Finland and being super happy with all the vegan options here, I gave this soup another go and finally perfected it. Now it’s everyone’s favorite meal. And I am given to believe oat cream has made its way to the States now too!
Alexa is a better cook than I. She measures things and writes easy to follow recipes. Mine are a little more chaotic. Sorry!
Vegan “ground meat”
Bag of thin skinned potatoes
Lots of onions
3 Vegetable bullion cubes
3 big leaves of Kale
3 Oat Cream (2dl)
Rosemary, Sage, Oregano, Thyme
Salt and Pepper to taste
Step 1: Making the “sausage”
In my first attempts at this soup, I tried to buy vegan sausage but it all tasted wrong, and very very smokey. So smokey we threw out several batches without eating them. Maybe you know a great product you could use, but I suggest doing it like this the first time you make the soup!
Pour the ground “meat” into the pot. Use a little oil and enough water to keep it wet. Add a heaping scoop of minced garlic, and LOTS of rosemary. I get 15g packages and use nearly the whole thing. Use it generously. I also add in a lot of sage, oregano and thyme, though less than the rosemary. A few shakes of black pepper too. And I keep adding enough water to keep it all wet, and simmer it for about 5 mins.
Step 2: Soup
Next I add more water and three vegetable bullion cubes and stir a little till they dissolve.
Add in chopped onions until your pot is about 1/3 full, and enough water to cover them. Get the water boiling, stirring as needed.
Add in diced potatoes untill the pot is near full. I use the thin skinned ones and don’t peal them, but I have also used russets and just pealed them first. Add enough water to cover them. Boil and stir as needed.
Step 3: Make it creamy
Tear up the three kale leaves, I usually just toss the stems. Once the potatoes are fully cooked, add in the 3 oat creams and the kale. Let it cook another few mins so the cream isn’t cold.
Step 4: Eat and Enjoy
I hope you like this recipe, it is one of my favorites, and a very hearty vegan meal!