VEGAN GREEK LEMON UN-CHICKEN SOUP
I adapted this recipe for ZWT #9 and like it so much, I 'm entering my adaptation to make again. The original recipe #502895 is probably equally wonderful, but this worked so well I didn't miss the meat products. It has a nice tang from the lemon and was very filling.
Provided by CaliforniaJan
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine the vegetable broth, lemon juice, carrots, onions, celery, soup base, and pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the oil, tofu and the flour together in a food processor. Put the tofu mixture in a small bowl and ladle some soup broth into it. Stir mixture until blended, then gradually add it back to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Add the cooked rice and vegan chicken cubes. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 155.9, Fat 8.4, SaturatedFat 0.9, Sodium 670.5, Carbohydrate 14.8, Fiber 1.7, Sugar 2.7, Protein 5.8
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