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Vegan Zuppa Toscana

Vegan Zuppa Toscana

  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
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  • 2 tbsp Olive oil
  • 2 Small white onions, diced
  • 1/4 tsp Red pepper flakes
  • 2 tsp Fennel seeds
  • 1 tsp Dried thyme
  • 2 tsp Dried oregano
  • 1/4 tsp Smoked paprika
  • 3 cloves Garlic, crushed
  • 1/8 cup Lemon juice
  • 2 tbsp All-purpose flour
  • 4 cups Vegetable broth
  • 2 Yellow potatoes, diced
  • 400 ml can Light coconut milk
  • 2 tsp Kosher salt
  • 1 tsp Black pepper
  • 2 cups Kale, stems removed and cut into small pieces


  1. Heat olive oil in a large pot over medium heat.
  2. Add the onions and spices and sauté for 5 minutes, until soft and fragrant.
  3. Add the garlic and sauté an additional 5 minutes.
  4. Add the lemon juice. Deglaze the pan by scraping the brown bits from the bottom of the pot.
  5. Sprinkle in the flour and cook for 1-2 minutes.
  6. Add the stock and bring to a boil.
  7. Remove pot from heat. Blend the soup until smooth using a blender or an immersion blender.
  8. Return soup to the pot and add the potatoes, coconut milk, salt and pepper and simmer until the potatoes are tender, about 15-20 minutes.
  9. Stir in the chopped kale, cover the pot and turn off the heat. Let it sit for a few minutes to allow the kale to soften.
  10. Serve hot.


Recipe adapted from