Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana is a medley of vegan protein and vegetables simmered in vegetable broth and seasoned perfectly. It’s a warm one pot meal for all ages and for any work weeknight.

Course Soup

Cuisine Italian

Keyword how to make vegan zuppa toscana, vegan zuppa toscana, zuppa toscana, zuppa toscana soup recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 313kcal

Author Gunjan

Ingredients

for the soup

4 cups vegetable broth
1 15 oz canned red kidney beans (rinsed and drained)
1 15 oz canned chickpeas/garbanzo beans (rinsed and drained)
1 cup peeled and chopped potatoes
1/2 tsp fennel seeds
1 tsp salt or as per taste
1 tsp crushed black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/4 cup nutritional yeast
1/2 cup chopped carrots
1 1/2 cups baby kale

For cashew cream

1/2 cup raw cashew nuts
1/2 cup unsweetened dairy free milk

Instructions

Combine all the ingredients for the soup in the inner pot of the instant pot. Stir and close the lid. Seal the valve and turn it on at manual mode high for 15 minutes. Once done, release the pressure and open the lid. Stir again.
In a blender combine the ingredients for cashew cream and blend it smooth and creamy.
Stir in the cashew cream to the soup (do not cook the soup at this point). Serve it hot.

Notes

We do not need to soak cashew nuts for this recipe. We can use it directly.
I used oat milk for the cashew cream for a creamier texture. However, you may use any dairy free milk of your choice.
There is no added oil in this recipe so if you make your own vegetable broth without oil this recipe would be absolutely oil free.
For stove top option: Combine all the soup ingredients in a stockpot/Dutch oven and cook it covered at medium-high flame for abut 10-15 minutes or until the potatoes are soft and cooked. Turn it off and stir in cashew cream and enjoy.
This can refrigerate in an air tight container for about a week.
To freeze: Cook this soup and do not add the cashew cream at this stage. Cool it down completely to room temperature and seal it in a freezer friendly container. Freeze it for about a month. When ready to sue it warm it up nicely until few boils. Turn it off and stir in cashew cream. Enjoy!

Nutrition