Vegan "Chicken" & Rice Soup
This simple vegan "chicken" and rice soup is super easy to make and oh-so-comforting. Perfect for lunch or dinner with a crusty piece of bread!
Servings: 6
Calories: 215kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, diced
- 1 (8 ounce or 226 gram) package seitan, finely diced
- 3 garlic cloves, minced
- 6 cups vegetable broth (plus up to 2 additional cups, as needed)
- 1 teaspoon dried thyme
- ½ teaspoon rubbed sage
- 1 bay leaf
- 1 cup dried long grain brown rice
- 1 teaspoon white wine vinegar
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- When the oil is hot, add the onion, carrots and celery. Cook the veggies for about 5 minutes, stirring frequently, until they begin to soften.
- Add the seitan to the pot and cook it with the veggies for about 5 minutes, until it begins to brown.
- Add the garlic to the pot and cook everything for about a minute, until the garlic becomes very fragrant.
- Stir in 6 cups of broth, thyme, sage, bay leaf and rice. Raise the heat and bring the broth to a boil.
- Lower the heat and allow the soup to simmer until the rice is tender, about 50 minutes, stirring frequently. Add up to 2 cups of additional broth if it reduces too much during cooking.
- Remove the pot from heat and stir in the vinegar. Remove the bay leaf. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 215kcal | Carbohydrates: 32.3g | Protein: 12.8g | Fat: 3.7g | Saturated Fat: 0.5g | Sodium: 742mg | Potassium: 220mg | Fiber: 2.8g | Sugar: 4g | Calcium: 54mg | Iron: 2mg