Vegetable and Seitan Soup
1 large onion
3 large carrots
4 stalks of celery
2 cloves of garlic
1 half inch piece of ginger
8 cups water
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
1 cup seitan
Peal the onion and chop off the ends. Cut into quarters. Cut the ends off the carrots and celery, cut into quarters as well. Peal the finer and chop off the ends. Peal the ginger. Throw everything into a large pot.
Add the water, salt, pepper, and Italian seasoning.
Remove the veggies. If you strain them, make sure you do not accidentally throw out the broth. Set the veggies aside to cool. Taste the broth and season with salt and pepper as needed.
Once the veggies are cooled, chop into bite size pieces. Some people discard the garlic and ginger, but I chop it up too.
Add the veggies back to the broth.
Add the seitan and turn the heat to low. Let it cook for a few minutes, just to warm everything back up.
I served mine over wild jasmine rice, but noodles would be wonderful too.
I hope I feel better tomorrow. And if not, I have plenty to soup to help me feel better.