Vegan Wedding Soup

Ingredients

• Vegetable Broth

  Organic - 365 Everyday Value

  10 cup or 2.4kg

• Lentils

  Raw

  1 cup or 192g

• Carrots

  Raw

  2 small or 100g

• Quinoa

  Uncooked

  1 cup or 170g

• Garlic powder

  Spices

  ½ tsp or 2g

• Poultry seasoning

  Spices

  ½ tsp or 0.8g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Grillers vegan

  Morningstar farms, frozen, unprepared

  4 patty or 284g

• Kale

  Raw

  1 ½ cup, chopped or 101g

• Parsley

  Raw

  1 cup or 60g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring broth to a boil. Add lentils and chopped carrots to the pot and lower to medium heat—if cooking green lentils, cook for about 20 minutes before adding the the quinoa. If cooking red lentils, only cook for 10 minutes before adding pasta.
2. Cook 1 cup of quinoa and cook for about 15 minutes—they should be al dente and carrots should be tender.
3. Stir in garlic powder, poultry seasoning, and red pepper flakes.
4. Add in chopped vegan sausage (you can cook it ahead of time or add it in uncooked) and cook until well heated through.
5. Wilt in the kale for about 2 minutes, then sprinkle in the parsley and nutritional yeast. Season to taste, and enjoy!

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• Vegan Wedding Soup
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