60 min · 1 serving · @plantbaes
Vegan Zuppa Toscana
A hearty one-pot soup of shredded oyster mushrooms, cannellini beans, potatoes and kale in a silky cashew cream broth with thyme and fennel.
Nutrition per serving
- 496 kcal
- 27 g protein
- 74 g carbs
- 13 g fat
Ingredients
- 38 g oyster mushrooms
- ½ yellow onion, diced
- ¾ tsp olive oil
- 1 pinch red chili flakes
- ½ tsp dried thyme
- ¼ tsp fennel seeds
- 2 garlic cloves, minced
- ¾ tsp apple cider vinegar
- 125 g potato, diced small
- 130 g cooked cannellini beans
- 325 ml low-sodium vegetable stock
- 20 g kale, finely chopped
- 8 g fresh parsley, finely chopped
- ¾ tbsp lemon juice
- 16 g raw cashews
- 75 ml soy milk
- 7 g nutritional yeast
- 1 pinch salt
- 1 pinch black pepper
Steps
- Soak the cashews in hot water for 20 minutes, then drain.
- Shred the mushrooms by hand and cook them in a dry pot for about 10 minutes until most of the water has evaporated.
- Add the onion, oil, chili flakes, thyme, fennel, salt and pepper and cook for 5 minutes, then add the garlic and cook 10 minutes more until browned.
- Deglaze with the vinegar, then add the potatoes, beans and stock and simmer partly covered for 20 to 25 minutes until the potatoes are tender.
- Blend the cashews, soy milk and nutritional yeast until completely smooth.
- Stir the cashew cream, kale and parsley into the pot and cook for 5 minutes.
- Turn off the heat, add the lemon juice and season to taste.
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