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Creamy and super flavourful, this vegan Zuppa Toscana is so delicious you won’t be able to stop at one bowl.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Ingredients
2 tablespoon extra virgin olive oil
1 can (400 g / 14 oz) chickpeas
2 teaspoon sage
½ teaspoon fennel seeds, crushed
1 large onion, chopped
6 cloves garlic, crushed
2 teaspoon Italian herbs
¼ teaspoon chilli flakes
650 ml (3 cups) vegetable stock
600 g (1 ½ lb) red-skinned potatoes
200 ml (1 cup)vegan cream
100 g (7 oz) Cavolo nero, chopped, hard stems removed
Sea salt
Freshly ground black pepper
Instructions
For the pressure cooker
Start the pressure cooker on “sauté” mode on high heat. Add the olive oil; when it’s hot, add the chickpeas and fry them until they start to get golden and crispy, about 8-10 minutes, stirring occasionally.
Turn the heat to medium. Add the sage and fennel seeds and cook for one more minute.
Add the onion and cook for 3-4 minutes until it softens.
Add the garlic, the Italian herbs, and chilli flakes and cook for a minute until fragrant.
Increase the heat back to high and pour in the stock. Bring to a boil and season with salt and freshly ground black pepper.
Add the potatoes and cook on medium pressure for 5 minutes.
Stir in the cream and kale and put the lid back on for 2-3 minutes until the kale leaves soften.
For the stove
Follow the steps for the pressure cooker, but use a Dutch oven or another heavy-based pot instead. Follow the same timings until step 6. After adding the potatoes, boil the soup on medium heat for 10-15 minutes until the potatoes are fork-tender. Add the cream and kale and simmer for 2-3 minutes until the kale has softened.