Soup/Stew/Chili season is among us YAY!
My dads favorite soup at Olive Garden was Zuppa Toscana. 4 years ago I started making this, pre-vegan, and we were all shocked how it tasted exactly like OG. Shortly after we became vegan and thanks to the Beyond company, we can now make this vegan using their hot Italian brats.
This is so good, so fast and so easy to make.
I think of my dad every time I make this.
12oz Beyond Hot Italian Brats
2 large russet baking potatoes cubed
1 large onion, chopped
1/4 cup Fako’s (see photo below)
2 garlic cloves, minced (I used the already minced organic garlic that is in a jar)
4oz (approx. 3 cups) Micro Pea chopped or full size kale chopped
5 cups veggie broth
2 cups water
1 cup heavy cashew cream (see below for recipe)
Chop uncooked sausage into small pieces.
"Brown" sausage (don't over cook) and remove from the pot.
Place onions, potatoes, garlic, broth and water into the pot and stir.
Cook until potatoes are done and then add the cooked sausage.
Turn to low heat.
Add Micro Peas or kale and cream.
Add Fako’s, salt if needed and pepper to taste
Cook for another 10min on med low.
Heat through and serve.
Boil 3/4 cup of raw cashew for about 5 mins just to soften them.
Add softened cashews to blender with of 1/2 to 3/4 cup water and blend until thick and creamy.