I used tree collards from my garden in this recipe, but any fresh collards will make this excellent soup.I like to serve this soup with buttered toast on the side or in the soup itself.
Makes 6-8 cups.
Ingredients:
- 1 Tbsp olive oil
- 1/2 medium onion, sliced
- 1 clove garlic, minced
- 1/2 inch ginger root, peeled, grated
- 3 c water
- 1 c chopped seitan or veggie sausage
- 1 1/2 tsp vegetarian chicken broth mix
- 4 c collards, stemmed, chopped**(see below)
- 2 medium carrots, peeled, sliced
- 1/2 tsp smoked paprika
- salt to taste
- pepper to taste
Directions:
- In large ,heavy pot over medium-low heat, warm the olive oil.
- Add onion; saute 5 minutes.
- Add garlic and ginger; saute 30 seconds.
- Pour in water, seitan, broth mix, collards and carrots. Stir and bring to boil. Reduce heat, partially cover, simmer 20 minutes or until vegetables are tender.
- Add paprika. Add salt and pepper to taste. Serve hot.
** To stem collards, pull leafy parts from the whole lengths of the stems. Chop into bite-sized pieces.