Why You’ll Love This Recipe
- Hearty and Satisfying: The soy curls mimic the texture of chicken, making this soup filling and comforting. Blended potatoes add a creamy richness to the broth.
- Nutrient-Rich: Loaded with vegetables like carrots, celery, and peas, this soup provides a variety of vitamins and minerals essential for a balanced diet.
- Simple Preparation: With straightforward steps and minimal equipment, this recipe is accessible even to novice cooks.
- Meal Prep Friendly: This soup stores well, making it an excellent option for preparing in advance and enjoying throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Soy curls
- Yukon gold potatoes
- Garlic
- Low-sodium vegetable broth
- White or yellow miso paste
- Onion
- Carrots
- Celery
- Mustard powder
- Dried thyme
- Dried basil
- Celery seed
- Ground sage
- Garlic powder
- Onion powder
- Black pepper
- Frozen corn
- Frozen peas
- Fresh herbs (dill, parsley, or thyme)
Directions
- Rehydrate the Soy Curls: Place the soy curls in a bowl and cover with hot water. Let them soak for 15 minutes or until softened. Drain and set aside.
- Prepare the Potatoes: In a large pot, combine chopped Yukon gold potatoes, minced garlic, and low-sodium vegetable broth. Bring to a boil, then reduce heat, partially cover, and cook for 12 to 15 minutes until the potatoes are tender. Turn off the heat, add miso paste, and blend the mixture until smooth and creamy using an immersion blender or a standard blender with a vented lid.
- Add Vegetables and Seasonings: Return the pot to medium heat. Add dried seasonings, chopped onion, carrots, celery, and the rehydrated soy curls. Bring the soup to a gentle boil and cook partially covered for another 12 to 15 minutes.
- Incorporate Frozen Vegetables: Stir in frozen corn and peas. Turn off the heat and let the soup sit for 5 minutes to allow the residual heat to cook the peas and corn while retaining their bright color and flavor.
- Serve: Ladle the soup into bowls and garnish with fresh herbs like dill, parsley, or thyme as desired.
Servings and Timing
- Servings: This recipe yields approximately 4 generous servings.
- Preparation Time: Around 10 minutes.
- Cooking Time: Approximately 30 minutes.
Variations
- Noodle Addition: Incorporate cooked pasta such as egg-free wide noodles or gluten-free alternatives to create a vegan chicken noodle soup. Add the cooked noodles during the final 5 minutes of cooking to prevent overcooking.
- Spice It Up: For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the broth.
- Alternative Proteins: If soy curls are unavailable, substitute with cubed tofu, tempeh, or chickpeas for a different texture and flavor profile.
Storage/Reheating
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the cooled soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup on the stovetop over medium heat until heated through. If the soup has thickened during storage, add a splash of vegetable broth or water to achieve the desired consistency.
FAQs
What are soy curls, and where can I find them?
Soy curls are a minimally processed, plant-based protein made from whole soybeans. They have a texture similar to chicken, making them an excellent substitute in recipes. You can find soy curls at health food stores or online retailers.
Can I make this soup gluten-free?
Yes, this soup is naturally gluten-free. Ensure that all packaged ingredients, such as miso paste and vegetable broth, are certified gluten-free.
Is this recipe suitable for meal prep?
Absolutely! This soup stores well in both the refrigerator and freezer, making it ideal for meal prepping. Prepare a batch ahead of time and reheat individual servings as needed.
Can I use fresh corn and peas instead of frozen?
Yes, fresh corn and peas can be used. Add them at the same stage as the frozen vegetables, adjusting the cooking time as needed to ensure they are tender.
What can I use instead of an immersion blender?
If you don’t have an immersion blender, carefully transfer the cooked potatoes, garlic, and broth to a standard blender with a vented lid. Blend until smooth, then return the mixture to the pot.
How can I enhance the flavor of this soup?
You can boost the flavor by adding a splash of lemon juice, a sprinkle of nutritional yeast, or an extra pinch of herbs and spices like smoked paprika or rosemary.
Can I make this soup oil-free?
Yes! This soup is naturally oil-free as it relies on the flavors of vegetables, herbs, and seasonings rather than oil or butter.
What should I serve with this soup?
This soup pairs well with crusty bread, a side salad, or a simple grain like brown rice or quinoa for a more filling meal.
How do I prevent the soy curls from getting soggy?
To maintain their texture, avoid over-soaking the soy curls before adding them to the soup. Rehydrate them just until softened, and then drain well before cooking.
Can I make this soup in a slow cooker?
Yes! Add all ingredients except for the miso paste, frozen peas, and corn to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the miso paste, peas, and corn in the last 10 minutes before serving.
Conclusion
This vegan chicken soup is the ultimate plant-based comfort food, offering all the warmth and nostalgia of traditional chicken soup without any animal products. Packed with nourishing ingredients, it’s a satisfying meal perfect for any season. Whether you’re looking for a hearty lunch, a cozy dinner, or a meal prep option, this recipe is a must-try. Give it a go and enjoy a delicious bowl of homemade, wholesome goodness!
Vegan Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
- Diet: Vegan
Description
Craving a comforting bowl of chicken soup without the meat? This Vegan Chicken Soup is packed with hearty soy curls, nourishing vegetables, and a creamy potato-based broth. It’s an easy, one-pot meal that’s perfect for cozy nights, meal prep, or when you’re feeling under the weather. Enjoy the classic flavors of chicken soup—plant-based style!
Ingredients
- Soy curls (rehydrated)
- Yukon gold potatoes (chopped)
- Garlic (minced)
- Low-sodium vegetable broth
- White or yellow miso paste
- Onion (chopped)
- Carrots (chopped)
- Celery (chopped)
- Mustard powder
- Dried thyme
- Dried basil
- Celery seed
- Ground sage
- Garlic powder
- Onion powder
- Black pepper
- Frozen corn
- Frozen peas
- Fresh herbs (dill, parsley, or thyme, for garnish)
Instructions
-
Rehydrate the Soy Curls
- Place soy curls in a bowl and cover with hot water. Soak for 15 minutes, then drain and set aside.
-
Prepare the Broth
- In a large pot, add chopped potatoes, minced garlic, and vegetable broth.
- Bring to a boil, then reduce heat and simmer 12-15 minutes until potatoes are tender.
- Turn off heat, stir in miso paste, and blend until smooth using an immersion blender (or transfer to a blender with a vented lid).
-
Cook the Vegetables
- Return the pot to medium heat.
- Stir in onion, carrots, celery, dried seasonings, and rehydrated soy curls.
- Simmer 12-15 minutes, partially covered.
-
Add Frozen Vegetables
- Stir in frozen corn and peas.
- Turn off the heat and let sit 5 minutes to retain vibrant color and texture.
-
Serve & Enjoy
- Ladle into bowls and garnish with fresh herbs.
- Serve warm with bread or a side of grains if desired.
Notes
- Make it Gluten-Free: Ensure the miso paste and broth are gluten-free.
- Storage: Refrigerate up to 4 days or freeze up to 2 months.
- Reheating: Warm on the stovetop, adding extra broth if needed.
- Variations: Add cooked noodles for a vegan chicken noodle soup, or swap soy curls for tofu or chickpeas.
