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Vegan Zuppa Toscana

1/2

Vegan Zuppa Toscana

2/2

By runningonrealfood.com

Vegan Zuppa Toscana

Prep:10minCook:30min

This vegetarian zuppa toscana soup is made with simple, wholesome ingredients for a flavourful result that's perfect for warming up on a cold winder day. Enjoy this dairy-free recipe as written or try it with vegan sausage for a real treat!

Updated at: Tue, 01 Nov 2022 20:59:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

58

Moderate

Glycemic Load

13

Moderate

Nutrition per serving

Calories183.4 kcal (9%)

Total Fat9.1 g (13%)

Carbs23.1 g (9%)

Sugars4.3 g (5%)

Protein3.4 g (7%)

Sodium1108.8 mg (55%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

30mlolive oil

use vegetable broth for oil-free version

300gwhite onion

¼ tspred pepper flakes

2 tspfennel seeds

1 tspdried thyme

2 tspdried oregano

¼ tspsmoked paprika

⅛ cuplemon juice

25gall-purpose flour

1000mlvegetable broth

500gyellow potato

peeled and diced

1 x 400mlcan light coconut milk

2 tspkosher salt

1 tspfreshly cracked black pepper

stems removed and torn into small pieces

Instructions

View on runningonrealfood.com

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Notes

3 liked

0 disliked

Easy

Makes leftovers

One-dish

Delicious

Go-to

Kristen Foster· 3 years ago

Makes leftovers

Looks beautiful! I didn’t bother to purée and I don’t think it would be necessary. This one was just ok for me. It was a mixed success in our household. I do think it is a soup that will improve on reheat, but I’m not sure I’d make it again. I cooked down the lemon from the deglaze, but maybe not enough because I felt like that flavor was too dominant along with the red pepper. I would cut both back if I made again. I’m not a huge fan of fennel so I’d probably cut that back too.

Looks beautiful! I didn’t bother to purée and I don’t think it would be necessary.
This one was just ok for me. It was a mixed success in our household. I do think it is a soup that will improve on reheat, but I’m not sure I’d make it again.

I cooked down the lemon from the deglaze, but maybe not enough because I felt like that flavor was too dominant along with the red pepper. I would cut both back if I made again. I’m not a huge fan of fennel so I’d probably cut that back too.

Nichole Sibu· 4 years ago

Best creamy soup I've had in quite a while. It was absolutely delicious. I left out the oregano because I don't like it, but pretty much followed the recipe. Next time I will definitely double the recipe as it doesn't make that much. Soooo good!