Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.
Cook's Notes:
For a thicker soup, add in 2 tablespoons cornstarch dissolved in a cup of warm water.
Use any egg-free pasta you like.
Nutrition Facts (per serving)
| 466 | Calories |
| 2g | Fat |
| 79g | Carbs |
| 33g | Protein |
