Vegan Zuppa Toscana Soup
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Running on Real Food · by Deryn Macey★ 5.0 (8)

Vegan Zuppa Toscana Soup

NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 7%
CARBS 25G48% OF CAL
4G FIBER4G SUGAR17G OTHER
FAT 10G44% OF CAL
5G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm, wholesome Tuscan soup with kale, potatoes, and coconut milk in a flavorful broth. Comforting and satisfying as a vegetarian main.

mainitaliansoupdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tbsp olive oil (30 ml)
  • 2 small white onion (diced (300g))
  • 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 of garlic (pressed or grated (10 g))
  • 2 tbsp lemon juice (30 ml)
  • 2 tbsp all-purpose flour (25 g)
  • 4 cups vegetable broth (1000 ml)
  • 2 yellow potato (peeled and diced (500 g))
  • 400 ml can light coconut milk
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 cups lacinato kale (stems removed and chopped (75 g))
PREP
10M
SODIUM
768MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.