Curried Roast Red Pepper Soup with Caramelized Onions, Brussel Sprouts and Seitan

I like this recipe because it’s all the comfort and ease of tomato soup, but just a little more dressed up. It’s soup from a box or a can (pick your favorite) made a little spicy with curry powder. Change it up with whatever vegetables you have around or enjoy with just noodles. Try Upton’s Naturals seitan on top. If you’ve never tried seitan you’re missing out. It’s a great alternative to soy protein and tastes great!

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Curried Roast Red Pepper Soup with Caramelized Onions, Brussel Sprouts and Seitan 

serves one

Ingredients:

1 cup of roast red pepper and tomato soup

1/2 cup vegetable stock

1 tbsp curry powder

1 tsp turmeric

1/2 red onion

6 brussel sprouts

1 serving Upton’s Naturals Seitan

Noodles of choice (try rice, glass, or kelp!)

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Directions:

Heat 1 cup of soup and 1/2 cup vegetable stock on medium heat. Add in curry powder and turmeric. Turn heat up and stir well. Add serving of noodles to a large bowl. Once soup mixture is hot, pour over noodles and cover for about ten minutes.

Meanwhile, slice onions and halve brussel sprouts. Saute in a little olive oil for about 5 minutes. Add seitan in and cook for two minutes on each side. Remove from heat.

Uncover soup and add vegetables and seitan on top. Dig in!

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3 thoughts on “Curried Roast Red Pepper Soup with Caramelized Onions, Brussel Sprouts and Seitan

  1. Pingback: Roasted Golden Beet & Carrot Soup with Quinoa | FamilyFreshCooking.com — Family Fresh Cooking

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