Thursday, October 1, 2009

Leek and Seitan Soup

I made this soup just the other day, trying to make room in my refrigerator for more produce. It was also a 'soup day'. The days when you want to wear pj's and eat soup.

You will need:

1 stem Fresh leek, washed and sliced into rings
1 small Yellow squash, quartered and sliced
1 long Broccoli stem, peeled and sliced
1 cup Seitan, marinated in soy
1/2 Red Bell pepper, sliced
1/2 small Onion
2 cloves Fresh Garlic, crushed
2 tbl. Soy sauce
4 cups Vegetable Broth
oregano, black pepper, cayenne all to taste

Slice veggies and add into cooking pot. Measure broth based on how many veggies are in the pot and how thick you want your soup. I usually add enough to cover the veggies (refer to picture). Add broth and soy sauce and heat on med-high until simmering then add the spices to taste. Let simmer for only a few minutes. Don't boil! The squash will disintegrate and the veggies will lose their nutritional value. That's the trick to soups. Never boil them! In the end it will have diminished nutritional value, all taste the same and have the same texture. Serve the soup hot and with anything you want... Crackers, sandwiches, salad etc.

If the soup wasn't already so busy, I would have added some celery and carrot as well, either way it is delicious!


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