Another recipe? Soup in August? Well, sadly I’ve come down with a cold (don’t worry, it’s not covid), and I’ve been really craving chicken soup. It’s just a staple when you’re ill isn’t it? It’s warm and really satiating. So, I decided to recreate it using all vegan ingredients. It’s easy to make and not too time consuming – I made this whilst feeling sorry for myself with the cold, so it can’t be too tricky! Enjoy.
Ingredients:
- 1 white onion
- 1 carrot
- 1/4 cup of cabbage
- 1 clove garlic
- 1 cup celery
- 7 closed cup mushrooms
- ‘Chicken’ pieces
- 1 vegetable stock cube
- 3 tbsp dairy free yoghurt OR cream
- 5 sprigs of thyme
- 1 tbsp paprika
- 2 tbsp nutritional yeast
- 2 bay leaves
- 1 tsp dried parsley OR a handful of fresh parsley
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 2 tbsp oil
- Salt and Pepper
Method:
- First, chop up all your vegetables. Your onion, carrot, cabbage, garlic and celery should be finely chopped. For your mushrooms, chop the caps into long strips. Take the stalks and pull them apart with your hands.
- Heat up your oil in a large pan. Once it’s hot, add all your vegetables.
- Cook the vegetables for 5 minutes, then add your thyme, paprika, nutritional yeast, bay leaves, parsley, basil and rosemary. Cook for 5 more minutes.
- Add your yoghurt and stir for 1 minute.
- Add your stock with 1 litre of water. If you’re using ‘chicken’ style pieces, add them here. Bring the soup to the boil then simmer for 10-15 minutes.
- Taste your soup and add your salt and pepper, as well as any extra seasoning you want!
- Simmer for 2 more minute, then serve!
I hope that if any of you are feeling a little under the weather, this soup helps you out, and if not, you can save it for the next time you get a cold! Enjoy.
Waste Makes Waste 