Vegan Wedding Soup

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  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 the vegetable broth to a boil in a large pot. Add the rinsed lentils and finely chopped carrots, then reduce to a gentle simmer. Cook 10 minutes for red lentils or about 20 minutes for green/brown lentils.
2. Stir in the rinsed quinoa and simmer until the quinoa is al dente and the carrots are tender, about 15 minutes.
3. Season the soup with garlic powder, poultry seasoning, and crushed red pepper flakes.
4. Add the chopped vegan grillers and simmer until heated through.
5. Stir in the kale to wilt, about 2 minutes. Off the heat, fold in parsley and nutritional yeast; taste and finish with salt and black pepper.