Vegan zuppa Toscana: potato and plant-based sausage soup with cashew cream, poured over fresh kale
Yeung Man Cooking · ♥ 3.8K likes · 73.4K views · 4 min video
Read about plant-based meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole field roast plant-based Italian sausage
Finely chop two shallots and three garlic cloves; chop about four cups of potatoes.
- 2 whole shallots
- 3 pieces garlic
- 4 cup chopped potatoes
- 1 cup cashews
- 1 cup water
Blend one cup cashews, one cup water and a generous pinch of pink salt on high until emulsified; without a high-power blender, soak the cashews overnight first. Set aside.
- pink salt
- olive oil
- salt
- pepper
Heat a stock pot over medium-high heat with a generous drizzle of olive oil; add the shallots and garlic and season with salt and pepper.
Add the plant-based Italian sausage, break it down and saute five to seven minutes.
- 2 tbsp dried oregano
- 3 l water or vegetable stock
- 1½ tbsp pink salt
Add two tablespoons dried oregano, the potatoes, three litres of water or vegetable stock (with 1 1/2 tablespoons pink salt if using water) and the cashew cream; stir.
- fresh kale
Cover the pot, leaving a gap; taste and adjust the salt, which varies with the stock. When it boils, simmer on medium five to eight minutes.
Put small pieces of fresh kale in the serving bowls and pour the hot soup over so the kale stays crunchy rather than wilted.
Kale in the bowl, not the pot