Zuppa Toscana - Vegetarian version

Zuppa Toscana is one of my husband's favourite soup. In fact, he is not much of a soup person except for this particular one. Of late, he has to avoid eating meat, seafood and certain types of vegetable. We often make this with Italian sausages but today, I have made a vegetarian version of the soup.

Now, I have made my own vegetable broth just to be on the safe side. You could simply purchase one from the store.

Ingredients

3 medium sized Golden potatoes cubed
1/2 sweet onion
1 tsp of red pepper flakes
2 cloves of garlic minced
3 cups of vegetable stock
1/2 cup of heavy whipping cream
2 cups of kale
salt and pepper to taste
Parmesan cheese to sprinkle on soup


First of all, saute the onions and garlic for about 5 minutes or until onion is translucent. Then add the pepper flakes, continue cooking for a few minutes before adding the vegetable broth. Allow for it to boil before adding the potatoes. I used the golden potatoes as it has a buttery taste and gives the soup a tasty flavour.

When the potatoes are cooked, add the cream and then the kale. Serve it hot and sprinkle parmesan to your taste.

NOTEI prefer to add the kale just before serving as I like my vegetables nice and crunchy.