Vegan Zuppa Toscana with Kale and Potatoes

Ingredients

• 4 cups kale
• 4 medium potatoes
• 6 cups vegetable broth
• 1 can coconut milk
• 1 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 4 cloves garlic
• 1 medium onion
• 1 medium carrot
• 2 stalks celery
• 3 tablespoons nutritional yeast
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Wash and chop the kale into bite-sized pieces, discarding the tough stems.

2. 2

   Peel and dice the potatoes into 1-inch cubes.

3. 3

   Finely chop the onion, garlic, carrot, and celery.

4. 4

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

5. 5

   Add the chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened.

6. 6

   Add the minced garlic and red pepper flakes to the pot. Cook for an additional 1-2 minutes until fragrant.

7. 7

   Pour in 6 cups of vegetable broth and bring to a boil.

8. 8

   Once boiling, add the diced potatoes and reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender.

9. 9

   Stir in the chopped kale, coconut milk, nutritional yeast, salt, and black pepper.

10. 10

    Simmer the soup for another 5-10 minutes until the kale is wilted and tender.

11. 11

    Taste and adjust seasoning if necessary. Serve hot.

12. 12

    Enjoy your Vegan Zuppa Toscana with a slice of crusty bread!