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
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
Freshly ground black pepper
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.
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