High in protein with 20g of protein per serving and 6 plant points, this cream of mushroom soup combines seitan with kale for a nutritious punch. Seasoned with tarragon and paprika the earthy, aniseed flavours mingle with the fragrant , fruity spice.
Onion, diced
Garlic puree
Tarragon (or thyme), paprika, salt and pepper
Mushrooms, chopped
200g kale
Can of white beans
225g seitan, cubed
Can of coconut milk (or plant based crème fraiche)
250ml stock
Bread
In a large frying pan on a medium heat, pour a generous drizzle of oil. Fry onion, garlic, tarragon, paprika, salt and pepper. Chop mushrooms and add to frying pan, stirring well. Add raw kale. Add can of butter beans. Add chopped seitan. Pour on coconut milk. Add 250ml of veg stock. Put on lid and allow to cook for further 15 minutes. Blend in a blender. Serve with bread.
Sarasvati Flow 