Vegan Chicken Soup with Acorn Squash and Red Quinoa
Author: Debbie
Recipe type: Vegan Soup
Cuisine: Soup
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 1 tablespoon olive or avocado oil
- 2-3 cloves garlic, minced
- 1 small onion, chopped
- 1 Serrano chile, minced (optional)
- 1 package vegan chicken strips, cut into small pieces
- 2 cups vegetable broth
- 4 cups water
- 2 medium potatoes, peeled and chopped
- 1 acorn squash, peeled and chopped
- ½ cup red quinoa
- Salt and pepper to taste
- Green onions for garnish
- Preheat the oil in a large pot over medium heat.
- Add onion and garlic and cook for several minutes.
- Add the chile and cook for a couple more minutes until the vegetables are soft.
- Add the vegan chicken and cook for about 5 minutes, stirring frequently.
- Add the broth and water. Bring to a boil.
- Add salt and pepper to taste.
- Add the potatoes.
- Return the soup to a boil, then lower heat to medium-low and simmer for about 10 minutes.
- Add the squash and cook for about 5 minutes.
- Add the red quinoa and cook for about 10 minutes.
- Garnish with green onions and serve.
Recipe by at https://coachdebbieruns.com/vegan-chicken-soup/
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