Vegan Chicken Soup
Make this hearty, comforting one-pot vegan chicken soup with soy curls. This delicious meal is healthy comfort food at its best!
Servings: 4
Calories: 271kcal
Equipment
Ingredients
- 2 cups soy curls
- 1 ½ cups chopped Yukon gold potatoes (with the skin on)
- 3 cloves garlic, roughly chopped or smashed
- 4 cups low-sodium vegetable broth
- 1 ½ tablespoons white or yellow miso paste
- 1 teaspoon mustard powder
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground sage
- ½ teaspoon celery seed
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 1 cup chopped yellow or white onion
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup frozen corn
- 1 cup frozen peas
- fresh herbs of choice (dill, parsley, thyme)
Instructions
- Start by rehydrating the soy curls. Place them in a bowl and cover with hot water. Let them soak for 15 minutes or until they’re softened. Drain and set them aside.
- The potatoes are the key to thickening this hearty soup. Add chopped Yukon gold potatoes, garlic, and low-sodium vegetable broth to a large pot. Bring to a boil, then reduce the heat, partially cover with a lid, and allow the potatoes to cook for 12 to 15 minutes.
- Turn off the heat and add the miso paste. Use an immersion blender to blend until the mixture is smooth and creamy. Refer to the Recipe Notes below if you don't have an immersion blender.
- Turn the heat back on to medium heat and add the dried seasonings, chopped celery, chopped carrots and the soy curls that you rehydrated, drained and set aside.
- Allow the soup to come to a gentle boil and cook partially covered for 12 to 15 minutes.
- Add in the frozen corn and peas. Give it a stir and turn off the heat.
- Allow the soup to sit for 5 minutes. The heat from the soup will gently cook the peas and corn, still leaving them bright and flavorful. Salt and pepper to taste, top with fresh herbs, and enjoy!
Notes
- Equipment: If you don't have an immersion blender, carefully add the contents to a blender with a vented lid. Remove the cap and cover the blender with a clean kitchen towel (to allow heat to escape but not splatter soup all over your kitchen). Blend until smooth and creamy, then return the contents to the soup pot.
- Use quality vegetable broth: The broth is the base of your soup, so choose a high-quality one for the best flavor. Homemade vegetable broth works great if you have some on hand.
- Don’t skip the soy curls: Soy curls are the key ingredient that gives this soup its “chicken” texture. They’re made from whole soybeans and are a great source of plant-based protein.
- Adjust the seasoning: Feel free to adjust the herbs and spices to suit your taste. If you like a bit of heat, add a pinch of red pepper flakes or a few teaspoons of your favorite hot sauce.
- Make it a noodle soup: To make it a vegan version of Grandma's chicken noodle soup, simply add some al dente cooked pasta or rice noodles with more low-sodium vegetable broth.
Nutrition
Calories: 271kcal | Carbohydrates: 45g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 292mg | Potassium: 1113mg | Fiber: 12g | Sugar: 9g | Vitamin A: 5758IU | Vitamin C: 40mg | Calcium: 109mg | Iron: 4mg
