Portuguese-Inspired White Bean & Kale Soup with Crispy Seitan Croutons

Ingredients

• 100 g seitan, cut into 1-inch cubes
• 2 tbsp olive oil, divided (1 tbsp for seitan, 1 tbsp for soup)
• 1 cup white beans (canned), drained and rinsed
• 150 g kale, chopped, stems removed
• 1.5 cups vegetable broth, low-sodium
• 3 cloves garlic cloves, minced
• 0.5 tsp smoked paprika
• 0.25 tsp cumin
• 0.25 tsp sea salt, to taste
• 0.125 tsp black pepper, to taste
• 1 tbsp fresh parsley, chopped, for garnish
• 0.5 tbsp lemon juice, fresh squeezed

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add seitan cubes and cook 5-7 minutes, stirring occasionally, until golden and crispy on all sides. Transfer to a plate lined with paper towels.

2. 2

   In the same pot, add remaining 1 tbsp olive oil and sauté minced garlic for 1 minute until fragrant.