Description
A comforting and hearty vegan Zuppa Toscana soup featuring a rich blend of mushrooms, tender potatoes, cannellini beans, and kale, all simmered in a flavorful vegetable broth and enriched with a creamy cashew sauce. This dairy-free and gluten-free twist on the classic Italian soup is perfect for cozy meals and packed with nutrients.
Ingredients
Scale
Soup Base
- 5.3 oz oyster or shimeji mushrooms
- 2 yellow onions, diced
- 1 tbsp olive oil
- 1/2 tsp red chili flakes
- 2 tsp dried thyme
- 1 tsp fennel seeds
- 8 garlic cloves, minced
- 1 tbsp apple cider vinegar
Vegetables & Beans
- 2 potatoes, diced in small cubes (about 18oz / 500g)
- 3 cups cannellini beans, cooked
- 5.5 cups low sodium vegetable stock
- 4 cups kale, stem removed and finely chopped
- 1/2 cup fresh parsley, finely chopped
Cashew Cream
- 1/2 cup raw cashews
- 1.25 cups dairy-free milk (soy milk recommended)
- 1/2 cup nutritional yeast
Seasonings & Garnish
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 3 tbsp fresh lemon juice
To Serve
- Bread, toasted sourdough or gluten-free bread
Instructions
- Soak Cashews: Soak the raw cashews in hot water for 20 minutes. After soaking, drain the water and set the cashews aside for blending later.
- Prepare Mushrooms: Wash the mushrooms thoroughly, then use your hands to shred them into thin strips. Place them in a large pot over medium heat and cook for about 10 minutes, stirring regularly until most of the moisture evaporates.
- Sauté Aromatics: Add diced onions, olive oil, red chili flakes, dried thyme, fennel seeds, a pinch of sea salt flakes, and freshly ground black pepper to the pot with mushrooms. Cook and stir regularly for 5 minutes to soften the onions and release the spices’ flavors.
- Add Garlic & Brown Mushrooms: Add the minced garlic to the pot and continue cooking for another 10 minutes, stirring only a few times to allow the mushrooms to brown slightly. This step intensifies the soup’s flavor base.
- Deglaze Pot: Pour in the apple cider vinegar and stir for 1 minute to deglaze the pot and lift any flavorful bits off the bottom.
- Add Potatoes, Beans & Broth: Add the diced potatoes, cooked cannellini beans, and vegetable stock to the pot. Cover partially and let simmer on low heat for 20 to 25 minutes until the potatoes are tender and easily pierced with a fork.
- Prepare Cashew Cream: In a blender, combine the soaked cashews, dairy-free milk, and nutritional yeast. Blend until completely smooth with no remaining bits.
- Combine Soup & Finish: Stir the prepared cashew cream into the pot along with the chopped kale and fresh parsley. Cook the soup for an additional 5 minutes until kale is tender. Turn off the heat, stir in fresh lemon juice, and adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve with a slice of toasted sourdough or gluten-free bread. Enjoy your warm, nourishing bowl of Zuppa Toscana!
Notes
- Use oyster or shimeji mushrooms for a meaty texture and rich umami flavor.
- Soaking cashews in hot water softens them, making it easier to achieve a smooth, creamy cashew sauce.
- If unavailable, substitute dairy-free milk with almond, oat, or coconut milk, but soy milk works best for creaminess.
- Adjust the level of chili flakes per your heat preference.
- Serve with gluten-free bread to keep the recipe gluten-free.
- Low sodium vegetable stock helps manage the saltiness; season at the end to taste.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Zuppa Toscana, vegan soup, gluten-free soup, dairy-free, mushroom soup, cashew cream, kale soup, Italian vegan recipe
