Veggie Soup with Soy Curls
Ingredients
- 2 large carrots, coined
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 medium russet potato, small cubes
- 1 small green pepper, chopped
- 1 Tbsp veggie Better Than Bouillon
- 6-8 cups water
- 1 tsp olive oil
- 1-2 tsp kosher salt
- 1/2 cup dry soy curls
- Optional: 1 tsp ground sage
Preparation
Add all ingredients except the soy curls to a pot, bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
Check the carrots for doneness, as they take the longest to cook.
Start with 1 teaspoon of salt and adjust to taste with more if needed.
Break the soy curls into small pieces using your hands.
Add the soy curls to the cooked soup and simmer uncovered for 5 minutes.
Serve with fresh cracked pepper.
Tips
Soy curls add a firm texture and cook quickly in hot soup; they will absorb some broth, so add more water if you prefer a brothier soup.
