Chick’n-style Soup with Wholemeal Bread Roll

Serves 1 | Prep time: 10 mins | Cooking time: 20 mins

INGREDIENTS

• 150g/5.3oz (1 1/4 cup) shredded seitan, use homemade or store-bought (e.g. Suzy Spoon’s or Meet Co Strips)
• 10g/0.4oz (1/2 Tbsp) vegan butter/margarine (e.g. Nuttelex)
• 250ml/8.5oz (1 cup) liquid vegetable stock
• 100g/3.5oz (3/4 cup, chopped) celery
• 100g/3.5oz (3/4 cup, chopped) carrot
• 1 or 2 garlic cloves, finely chopped
• 50g/1.8oz (1/3 cup, diced) brown onion
• 120g/4.2oz (2/3 cup) cannellini beans, rinsed & drained

To serve

• 1 wholemeal bread roll
• 10g/0.4oz (1/2 Tbsp) vegan butter/margarine

METHOD

1. In a saucepan, heat half a tablespoon of vegan butter and sauté the onion on medium-high heat for about 3 minutes then stir in the garlic. Cook for another minute.
2. Add the carrots, celery, shredded seitan and cook for another 2-3 minutes, then add the beans and liquid stock. Stir, bring to the boil then simmer for about 10 minutes.
3. Remove from heat and serve with buttered bread roll.

Macros – Carb: 87g  Fat: 23g  Prot: 57g  Calories: 783

This recipe is part of the 7-day Strength meal plan