Plant-based Toscana Soup

Soups are amazing! Because they are packed with nutrients, they are flavorful and easy to digest. This Toscana soup is also a great way to fit in a TON of veggies!
 

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 - 60 minutes

Total Time: 60 - 75 minutes

 

Ingredients

1 small yellow onion, diced.

3 cloves garlic, minced.

2 Tbsp Italian seasoning blend.

2 Tbsp all-purpose seasoning blend.

2 Tbsp garlic powder.


2 tsp red pepper flakes.


4 medium Russet potatoes, cut into bite-sized pieces.


4 medium carrots, diced.


6 large stalks celery, diced.


3 small broccoli stalks, diced (stems & head separated).

32 oz.  vegetable stock.


1⁄4 cup white vinegar.


1 large bunch kale, de-stemmed, torn into pieces (Stems set aside to be added to soup)

1 can coconut milk.


2 cups nutritional yeast.


12 oz or 1 can cooked chickpeas.


salt & pepper, to taste
 

Instructions

1. Add onion, garlic, and ½ cup of veggie broth to a regular pot (you can also use your instant pot).

2. Sauté until softened (if using instant pot, turn on the sauté setting.)

3. Add potatoes, 1 Tbsp Italian seasoning, 1 Tbsp seasoning blend, 1 tsp sea salt, and 1 tsp red pepper flakes.

4. Sauté another 5-7 minutes, taking care not to burn the garlic.

5. Once the potatoes are tender, add carrots, celery, broccoli stems, kale stems, vinegar, 1 Tbsp garlic, 1 Tbsp Italian Seasoning, 1 Tbsp seasoning blend, 1 tsp red pepper flakes, and 1 tsp sea salt.

6. Stir in the coconut milk & rest of the broth.

7. Let all ingredients simmer for 40-60 minutes. (If using instant pot, place lid on, then change setting to manual high pressure for 6 minutes)

8. Once the soup is done, add nutritional yeast & remaining seasonings. (Make sure you release the steam if you use the instant pot)

9. Add kale leaves & broccoli heads, stir until wilted.

10. Drain chickpeas and add them to the soup.

11. Taste and adjust seasonings of needed. Serve and Enjoy!