Vegan Wedding Soup
Servings: 6 servings
Calories: 1294kcal
Ingredients
- 10 cups vegetable broth OR 10 cups water + 3 tbsp mushroom broth granules
- 1 cup red or green lentils if you watch the video, I explain the different outcomes
- 2 small carrots peeled and diced
- 1 cup pearl couscous or acini de pepe pasta
- 1/2 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1/2 tsp red pepper flakes
- 1 1/2 cups chopped vegan breakfast sausage
- 1 heaping cup shredded kale
- 1 cup fresh chopped parsley
- 2 tbsp nutritional yeast optional
- Salt and pepper to taste
Instructions
- Bring broth or water to a boil (add mushroom broth granules if that's the method you're taking).
- Add lentils and carrots to the pot and lower to medium heat—if cooking green lentils, cook for about 20 minutes before adding the the couscous/pasta. If cooking red lentils, only cook for 10 minutes before adding pasta.
- Cook 1 cup of couscous/pasta and cook for about 5 minutes—they should be al dente and carrots should be tender.
- Stir in garlic powder, poultry seasoning, and red pepper flakes.
- Add in chopped vegan sausage (you can cook it ahead of time or add it in uncooked, I've done both and they both turn out fine) and cook until well heated through.
- Wilt in the kale for about 2 minutes, then sprinkle in the parsley and nutritional yeast.
- Season to taste, and enjoy!
Notes
I store this in the fridge and eat it over the week, but all the ingredients absorb the water and it's almost more like a stew than a soup. I end up adding some water before I heat it up to get it back to a soupy consistency and just a little salt and pepper to re-season it so it's not watered down.
Nutrition
Serving: 1g | Calories: 1294kcal | Carbohydrates: 250g | Protein: 64g | Fat: 5g | Sodium: 67mg | Sugar: 4g