All the comfort and familiarity of a good chicken soup minus the chicken! This Vegan Chicken Soup is perfect for those of you looking for a meat free option of the classic that just makes you feel good when it’s cold and you’re feeling a bit below par.
Packed with veggies and herbs, it’s tasty without any thickeners, sugars or sweeteners. It’s how I like to eat and I make this one often. Of course, If you want meat, feel free to sub the tofu with some roast chicken.
What protein replaces the chicken?
I like to use an extra firm tofu for this Vegan Chicken Soup Recipe and season it simply with salt, pepper and extra virgin olive oil then bake in the oven so it dries out a bit (better than frying in my opinion) but you can add some spices or a mix like fajita, peri peri, cajun or taco if you fancy a bit of heat or more flavour.
I prefer tofu over the chickenless pieces you can buy in the supermarkets as those are processed and full of dextrose, flours and seiten etc, which I try to avoid. I prefer as natural as possible. Of course, you can use chickenless pieces if you prefer.
I hope this becomes a staple in your house too.
Vegan Chicken Soup
INGREDIENTS
- 1 block extra firm tofu (300g) (I like
- 3 tbsp extra virgin olive oil
- 1 small onion, finely diced
- 1 small leek, diced small
- 2 ribs celery, diced small
- 2 medium carrots, diced small
- 1/2 medium cauliflower, florets, chopped small (300g)
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 2 bay leaves
- 3/4 tsp flaked sea salt, or to taste
- 1/2 tsp Cracked black pepper, or to taste
- 3.5 cups good quality vegetable stock
- 1 cup kale or cavolo nero, chopped
TO SERVE
- squeeze of lemon on 1/2 - 1 tsp apple cider vnegar
- 3 tbsp fresh parsley, chopped
- 1 tbsp extra virgin olive oil
Optional extras
- 1/2 cup tinned or frozen sweetcorn
- 1/2 cup frozen petit pois
Method
- Preheat the oven to 160 fan. Cut the tofu into thin strips (about 1/2 cm thick.) Place on a greaseproof lined baking tray. Season with salt and pepper and 1 tbsp extra virgin olive oil. Bake for 40 - 45 minutes, turning once, or until cooked to your liking.
- Heat 2 tbsp of olive oil in a large soup pan. Add the onion, leek, celery, carrot and cauliflower. Fry on a medium heat for 3 - 4 minutes. Add the garlic, herbs and seasoning for 1 more minute.
- Add the stock and bring to the boil. Reduce to a simmer and cook for 15 - 20 minutes.
- Remove 1 cup and transfer to a jug. Blitz with a hand blender until smooth. Add back to the pan along with the kale and optional peas and sweetcorn. Cook for 2 minutes or until the kale is wilted and the sweetcorn and peas are warmed through. Season to taste.
- Turn off the heat and stir through the lemon juice or apple cider vinegar. Top with baked tofu, fresh parsley and a good drizzle of olive oil.
