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.
