Monday, September 23, 2013

Seitan, Kale and Quinoa Soup

This soup may seem simple but I tell you the flavors are anything but. I made this last week based on this recipe I saw over at myrecipes - I knew it would be easy to make vegan. I've been trying to use more fresh greens, especially kale, a superfood, into our diet. This is pretty fast but you could also throw it all in the crockpot on low and come home to dinner being ready.
  • 1 large Vidalia onion,  chopped
  • 2 carrots, chopped
  • 1 teaspoon kosher salt, divided
  • 6 garlic cloves, minced
  • Olive oil
  • 1 package chicken-flavor seitan, chopped
  • 1/2 teaspoon freshly ground black pepper, divided
  • 6 cups no-chicken - chicken bouillon 
  • 2 bay leaves
  • 2/3 cup uncooked quinoa
  • 6 cups kal,  chopped
  • 2 teaspoons thyme leaves

Heat a large soup pot to medium-high. Add onion, carrot and 1/4 teaspoon salt to 1 teaspoon olive oil; sauté 5 minutes, stirring occasionally.

Add garlic; sauté 2 minutes.

Add seitan, 1/2 teaspoon pepper, chicken bouillon, bay leaves; bring to a boil.

Place quinoa in a fine sieve; under running water and using your fingers, rub grains together for about a minute. Drain well. Add quinoa to pan; cover and simmer 15 minutes. Add kale and thyme to pan; simmer, uncovered, 5 minutes or until kale is tender.

Discard bay leaves. Ladle soup into bowls.


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