Hearty Seitan and Vegetable Soup
A quick, low-calorie, and high-protein vegan soup featuring seitan and mixed vegetables, perfect for a light yet satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 400 g seitan
- 1 tbsp olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 2 clove garlic
- 400 g canned diced tomatoes
- 1 liter vegetable broth
- 200 g frozen peas
- salt — to taste
- black pepper — to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 100 g spinach
Instructions
- 1
Dice the onion, carrots, and celery. Mince the garlic.
- 2
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until the onion is translucent.
- 3
Add the minced garlic and cook for another minute.
- 4
Stir in the diced tomatoes, vegetable broth, dried thyme, dried oregano, salt, and black pepper. Bring to a boil.
- 5
Add the seitan, frozen peas, and spinach. Reduce heat and simmer for 5-10 minutes until the vegetables are tender.
- 6
Adjust seasoning with more salt and pepper if needed. Serve hot.
Cook it this week.
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