Friday, 19 January 2018

Easy Vegan Soup

With work packed lunches in mind, I made this super simple, one-pot vegan soup one Sunday night and it kept me fed all week. It's got a million veggies in, but you can pick and chose and sub whatever you have in the fridge.

ingredients (serves 4)
1 tbsp oil
2 white onions finely sliced
2 leeks finely sliced
10 mushrooms (I used chestnut) sliced into 5 pieces each
5 cloves of garlic crushed/sliced
1 courgette cut into small pieces
Half a tin of chopped toms
1 litre of veg stock (I used vegan bouillon)
1 tsp of oregano 
1 tsp of salt
1/2 cup short grain brown rice
Half a tin of chickpeas
100g kale (taken off the stalk and cut up)

1. In a large pan, heat the oil and saute the onions and leeks on a medium heat until softened
2. Add mushrooms and cook until soft and slightly golden
3. Add garlic, cook for 1 more minute
4. Add courgette, chopped tomatoes, stock, oregano, salt and brown rice and simmer with the lid off for around 20 minutes (depending on how long your rice takes to cook)
5. Once the rice is nearly done, add the chickpeas and kale and cover
6. Take off the heat when the kale is cooked and serve immediately with sourdough (yum).

This recipe freezes really well and also keeps in the fridge for 3-4 days.

calories: 231 | fat: 5g | carbs: 40g | protein: 8g


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