Weisse Tomatensuppe (glutenfrei)

seitan

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a lower-calorie protein option, while chickpeas are more affordable.

vegetable broth

💰Cheaper: water + bouillon

Using water with bouillon cubes is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add seitan and cook until slightly browned, about 5 minutes.

Mix in tomato paste and cook for 2 minutes to deepen flavor.

Pour in vegetable broth and bring to a boil.

Add potatoes, bay leaves, and thyme; reduce heat to a simmer.

Cook uncovered for 20 minutes, or until potatoes are tender.

Stir in peas and mushrooms; cook for an additional 5 minutes.

Season with salt and black pepper to taste.

Remove bay leaves before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens