Seitan Lime Soup

My favorite soup, as of late. A mouthwatering mix of cilantro, lime, and garlic. Yum. This concoction, believe it or not, was inspired by a Rachel Ray recipe. I'm not her biggest fan, but ideas come from varied places! Keep an open mind, I always say.

Given the weather's recent turn to dreary and freezing, I say get out there and make yourself a steaming pot of this! It'll warm you up (and cheer you up!) in no time!

You will need:
4 tablespoons olive oil
1 large onion, chopped
1 bell pepper, chopped 
3 cloves garlic
zest of 1 lime
juice of 1 lime
1 avocado, chopped
1/2 potato, peeled and diced
1 c (or more, if you prefer) seitan, chopped
1 heaping tablespoon tomato paste
1 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1 can of black beans, drained
6 cups vegetable stock
1/2 bunch of cilantro, roughly chopped
salt and pepper, to taste

Heat the olive oil over low/medium heat.
Add the onion and pepper; cook until soft.
Add the garlic, zest, and lime juice. Cook for 1 minute.
Add the avocado potato, and seitan (stirring frequently), and cook for 3-5 minutes.
Add the tomato paste, cumin, coriander, and chili powder; stir until well combined.
Add black beans; stir until incorporated.
Add some salt and pepper at this point, a healthy pinch of each. Taste it. it should taste pretty potent, more spices than you would normally put into something. But remember, there is no stock to dilute it yet. It needs to be ultra-flavorful to provide a good base!
Add the vegetable stock, and bring to a boil. Then turn down the heat and let it simmer until the soup starts to thicken and look like a thin chili (about 30-40 minutes).
Stir occasionally to help break up the potato, avocado, and beans. This helps to thicken the soup. Lastly, add the chopped cilantro just before serving. Stir it into the soup, but don't cook it over heat.