Recipes

Snooper ZUPPA TOSCANA

The Buddhist chef
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10 min Prep
30 min Cooking
4 Portions
GMO FREE
100% VEG

Ingredients

For the soup:
  • 2 tbsp olive oil
  • 4 GUSTA Germaine vegan sausages
  • 1 chopped onion
  • 4 garlic cloves, minced
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1/2 tsp dried thyme
  • 4 cups yellow-fleshed potatoes, diced (550 g)
  • 6 cups vegetable broth (1.5 liters)
  • 4 cups of kale, cut into bite-size pieces (50 g)
For the cashew cream:
  • 1 cup of cashews (120 g)
  • 1 cup of water (250 ml)
  • 2 tbsp nutritional yeast

Prep

  1. Heat the olive oil in a saucepan. Add in the vegan sausage.
  2. Use a spatula to break up the sausage and sauté for 4 minutes.
  3. Add the onion and garlic and sauté, over medium heat, for 4 minutes, stirring frequently.
  4. Add the dried basil, dried oregano, thyme, diced potatoes, and vegetable broth.
  5. Bring to a boil, reduce the heat and simmer on medium heat for 20 minutes.
  6. Soak the cashews in boiling water for 10 min. Drain them.
  7. Add a cup of water, cashew andnutritional yeast to the blender.
  8. Blend on high until smooth.
  9. Add the cashew cream and the kale and simmer for 10 more minutes.
 
Stats
10%
Is the percentage of Canadians who call themselves vegan or vegetarian.

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