I guess some people think soup season is drawing to a close as summer is fast approaching. I am not one of those people! I don't know about you guys, but I eat hot soups all year round. Even on the hottest summer days I'm eating a big bowl of my Minestrone. Now it looks like I have another great soup to add to my soup rotation!
I had bought a package of Westsoy's Chicken Seitan a while ago when I found it on sale at one of my local co-ops. I made a Seitan Pot Pie with it before and thought it was really really good, so I wanted to try it again! It sat in my fridge for the longest time and I couldn't figure out what to do with it. So I was looking in my fridge and decided what needed to be used up before it went bad. I had a few carrots, half a bunch of celery, half of an onion already chopped, and then this Chik'n Seitan. Sounded like the perfect time to make soup to me. Especially since it's been so cool and rainy here in Minnesota lately.
What do you guys think? Tell me I'm not crazy for eating hot soup all year long! Do you guys do the same thing?
- 4 cups vegetable broth (or No-Chicken broth)
- 1 package of Westsoy's Chicken Style Seitan diced or shredded (or your favorite vegan chik'n)
- 3/4 cup diced onion
- 3/4 cup diced celery
- 3/4 cup diced carrot
- 3/4 cup diced potatoes (small chunks)
- 1-2 cloves of minced garlic
- 2 tbsp freshly chopped parsley
- 1-2 tbsp oil
- 1 bay leaf
- 3/4 - 1 cup pasta
- salt and pepper to taste
In a large soup pot, heat the oil and saute the onion, garlic, carrot, celery, and potato until the onion has become translucent. Add in the broth and bring to a boil. Boil for 2 minutes, reduce heat to simmer, then add the seitan, parsely, bay leaf, and salt and pepper. Then add the pasta and cook on simmer according to package directions. When pasta is done cooking, remove from heat and serve! I love to serve with crusty bread to dip in the broth!