Vegan Zuppa Toscana

Adapted from this blog

16-20 oz mushrooms

5-6 med-large (3-4 ins long) potatoes, sliced into 1/4 inch slices

1 large yellow onion diced 

3 cloves garlic minced

5 cups broth (or more if necessary to cover the potatoes)

2 rounded tablespoon thyme

1/3 tsp red chili flakes or to taste

2 tsp smoked paprika

3 tbsp nutritional yeast

2 cups spinach chopped 

1/3 tsp fennel OPTIONAL but delicious!

salt to taste

Cashew Cream

1/3 cup raw cashews

1/2 -2/3 cups cooked cannellini beans

1 cup broth

Instructions

Make the Soup:

Instant Pot Method:

Set your Instant Pot to the high sauté setting. Add the onion and red chili flakes and continue cooking until the onion is translucent.

Stir in the garlic, thyme, and smoked paprika.

Add the sliced potatoes, mushrooms, broth and nutritional yeast.( add Fennel also if using)

Select manual setting, adjust pressure to high and set time for 4 minutes. Once finished cooking quick-release pressure according to the Instant Pot manufacturer’s instructions.

Add the cashew cream to the soup together with the spinach. Cook one or two minutes until the spinach has wilted. ADD THE CASHEW CREAM.

 

Make the Cashew Cream:

Boil cashews for 5 minutes. Drain the soaked cashews then add them to a good blender together with one cup broth and cooked beans.  Blend until smooth and creamy.