The Ultimate Vegan Zuppa Toscana

Start the pressure cooker on “sauté” mode on high heat. Add the olive oil; when it’s hot, add the chickpeas and fry them until they start to get golden and crispy, about 8-10 minutes, stirring occasionally.
2 tbsp extra virgin olive oil
1 can (14 oz / 400 g) chickpeas
Turn the heat to medium. Add the sage and fennel seeds and cook for one more minute.
2 tsp sage
½ tsp fennel seeds
Add the onion and cook for 3-4 minutes until it softens.
1 large onion
Add the garlic, the Italian herbs, and chilli flakes and cook for a minute until fragrant.
6 cloves garlic
2 tsp Italian herbs
¼ tsp chilli flakes
Increase the heat back to high and pour in the stock. Bring to a boil and season with salt and freshly ground black pepper.
650 ml vegetable stock
Add the potatoes and cook on medium pressure for 5 minutes.
600 g red-skinned potatoes
Stir in the cream and kale and put the lid back on for 2-3 minutes until the kale leaves soften.
200 ml vegan cream
100 g Cavolo nero, chopped, hard stems removed

Follow the steps for the pressure cooker, but use a Dutch oven or another heavy-based pot instead. Follow the same timings until step 6. After adding the potatoes, boil the soup on medium heat for 10-15 minutes until the potatoes are fork-tender. Add the cream and kale and simmer for 2-3 minutes until the kale has softened.