Vegan Chicken Soup with Acorn Squash and Red Quinoa

It’s been a rough week. What does that have to do with this vegan chicken soup recipe? Well, a few things. Well, I had plans for a couple different posts for today. I’m working on a new recipe. I also have a couple of running-related posts in the planning stages.

None of that happened. Last week, our dog, Jack, who was about 14 years old suddenly started going downhill quickly. By Thursday, we’d had to make the tough decision. We made the appointment for Friday afternoon, but Jack made the call himself, passing away quietly early on Friday morning, with Alan, me, and the other dogs at his side. We only had Jack for a couple years, but he was the sweetest boy. He was a good dog.

After all of that, we had to travel this weekend to a triathlon that Alan was announcing. I do bring my Chromebook along so I can work, but you know what they say about good intentions!

Then, this happened.

Vegan Chicken Soup with Acorn Squash and Red Quinoa

Sometimes a meal idea gets motivated by small things. With this vegan chicken soup, I had a few inspirations. First, I picked up a beautiful acorn squash at our local Farmers’ Market a few days ago. Second, it’s cold here. Of course, that’s “desert cold,” meaning about 60 degrees tonight. Still, it’s cold enough to make soup sound really, really good.

Then, I saw two friends post comments about soup on Facebook. And I thought, yes, soup sounds good. So I decided to put that acorn squash, along with some vegan chicken and red quinoa to good, warming use.

Vegan Chicken Soup with Acorn Squash and Red Quinoa

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Vegan Soup

Author: Debbie

Recipe type: Vegan Soup

Cuisine: Soup

Serves: 4-6 servings

Ingredients

• 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

Instructions

1. Preheat the oil in a large pot over medium heat.
2. Add onion and garlic and cook for several minutes.
3. Add the chile and cook for a couple more minutes until the vegetables are soft.
4. Add the vegan chicken and cook for about 5 minutes, stirring frequently.
5. Add the broth and water. Bring to a boil.
6. Add salt and pepper to taste.
7. Add the potatoes.
8. Return the soup to a boil, then lower heat to medium-low and simmer for about 10 minutes.
9. Add the squash and cook for about 5 minutes.
10. Add the red quinoa and cook for about 10 minutes.
11. Garnish with green onions and serve.

Notes

Vegan

3.5.3251

Oh, and that triathlon that Alan announced? Well, as I said on Facebook when you find out that the triathlon that your husband is announcing has a stand-alone 10k (and 5k) you just have to run it, don’t you?

And yes, those are TWO medals around my neck. The whole story and the race recap coming Wednesday!

Okay, so what temperature do you call “cold?” For me, obviously, it’s pretty much anything below 60 degrees.  What’s your favorite way to warm up?

Weekly Linkups

My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!

Meatless Monday with Sarah and Deborah
Meatless Monday with Annmarie  and Dixya
Tuesdays on the Run with Marcia, Erika, and Patty
Inspire Me Monday with Janice
Wild Workout Wednesday with Annmarie, Jen, and Nicole
The Plant-Based Potluck Party with Deborah
The Running Coaches’ Corner with Rachel, Lora Marie, Marc, and Me!
Friday 5 2.0 with Rachel and Lacey and Meranda
Weekly Wrap with Wendy and Holly