This is an easy, filling, and delicious plant-based soup. Enjoy!

INGREDIENTS

• 6 cups vegetable broth
• 1 T olive oil
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 1/2 cups chopped cabbage
• 2 zucchini, chopped
• 3 cloves garlic, chopped or smashed
• 1 medium white onion, chopped
• 1 1/2 cups wild rice (cooked or dry)
• 1 cup green lentils, rinsed
• 1/2 cup “Chicky Seasoning”

CHICKY SEASONING (Courtesy of Healthy Vegan, Happy Body)

In a bowl, combine

• 1 cup nutritional yeast
• 3 T onion powder
• 3 T seasoned salt
• 2 T dried parsley
• 2 t celery seed
• 2 t garlic powder
• 1 t each coconut sugar (or regular sugar), lemon pepper, dried dill, dried rosemary
• 1/2 t fresh ground pepper
• Store in a tightly sealed container

**if you don’t have nutritional yeast, you can still use this mix in your soup and it will be delicious!

INSTRUCTIONS

1. In a large pot heat olive oil
2. Add garlic and onions, saute for 2 minutes
3. Add “chicky seasoning”, stir well
4. Add the rest of the vegetables, lentils. and broth
5. If you are using dry rice, add to pot
6. Bring to a boil, reduce to simmer for 45 minutes or until rice, lentils and vegetables are cooked – add additional water or broth if needed
7. If using cooked rice, add that to pot
8. Simmer for another 15 minutes
9. Serve with warm bread if desired

Download and print the recipe! wild-rice-and-lentil-soup

Now go run!

Keli :