This is a most satisfying fall and winter soup with hearty vegetables and a meaty protein. Don’t be put off by the list of seasonings; it goes quickly when you use the same measuring spoon for multiple ingredients. That is why they are listed together in groups. You will find it delicious with a big salad and some whole-wheat rustic bread.
3/4 cup onion, diced
1 1/2 cups cabbage, sliced 1/2″
4 cups hot water
3 1/2 cups Yukon Gold or red potatoes, peeled and diced 1/2″
3/4 cup carrots, sliced 1/2″
1 cup soy curls, broken into 1/2″ pieces
2 1/2 tbsp McKay’s or similar chicken-like seasoning
1 1/2 tbsp nutritional yeast flakes
1 tsp salt, onion powder, and Marmite *
1/2 tsp paprika, garlic powder, sweetener, and Shitake mushroom powder **
1/4 tsp ground celery seed
1 can petite diced tomatoes in juice
1 cup frozen peas
*This could possibly be replaced with a dark miso, you might need to double the amount; I have not tried it.
**The mushroom powder is not essential, but it adds depth of flavor.