Tuscany Potato-Kale Soup
2 large containers vegan no-chicken broth
1-2t crushed red pepper flakes and/or pinch cayenne
5 stalks celery, cut up, including leaves if available
2 white or yellow onions, diced
3 lbs potatoes, scrubbed and diced, (skins on, any type, particularly Yukon gold)
1 bunch curly kale, washed, de-stemmed, chopped
1 can great northern beans, drained and rinsed
2 tablespoons minced garlic
2 tablespoons Braggs Liquid Aminos (or tamari of choice)
1 tablespoon Spike seasoning
1 tablespoon seasoned salt, plus addl salt if needed
2/3 cup vegan bacon bits
2 tablespoons yellow miso
1 teaspoon each celery seed, anise seed (fennel if no anise)
Saute onion, celery, garlic with a little oil in large stock-pot over med heat until they become clear, but not browned. Add potatoes, spices, and Braggs, saute for 1-2 min more. Add broth and miso while stirring. Add kale, vegan bacon bits, beans, and bring to a boil. Reduce heat, check seasonings, and cover. Cook until potatoes are tender.
Vegan sour cream may be added to individual servings, if desired. Also, I like to adjust all the seasonings as it slow cooks, particularly adding cayenne, anise, and salt. I actually also added pinches of Old Bay seasoning, cumin, and salt-free Spike, and served it with vegan parmesan sprinkled on top.
SO HOW'D IT GO?
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