Plant-Based 'Chicken' Soup

0:35 m

Why is soup so damn satisfying? We love soup, especially when winter starts to get its march on. If you’re craving chicken soup but have chosen the path more plant-based, then this a winner. It tastes just like the real deal, and the king oyster mushrooms have a really chicken-y texture. So here we have our healthy vegan chicken soup recipe of dreams, a super tasty and easy plant-based warming soup. Enjoy!

Start cooking ➞




For the broth

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp plant-based chicken seasoning<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>2 white onions<item-todo-done><item-todo-done>3 carrots<item-todo-done><item-todo-done>4 celery stick<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>6 sprig of fresh thyme<item-todo-done><item-todo-done>600g king oyster mushrooms<item-todo-done><item-todo-done>100g plant-based yoghurt<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>1 litre low-sodium vegetable stock<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>100g kale<item-todo-done><item-todo-done>10g parsley<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To Serve

<item-todo-done> sourdough<item-todo-done>

Before you start

Food processor | Baking tray lined with parchment | Large stock pot

First, prepare the veggies

  • Cut the caps off the mushrooms and cut into fine slices
  • Pull rough strips off the stems (the strips will resemble shredded chicken) and set to one side

Peel, trim and halve the onions

  • Peel, trim and roughly chop the carrot
  • Trim and roughly chop the celery
  • Put all carrot, onion and celery in the food processor and pulse until diced
  • Peel and grate the garlic
  • Strip the thyme leaves off the stalks
  • Prepare the stock
  • De-stalk and shred the kale
  • Pick the parsley leaves and roughly chop

Now, make the soup

  • Warm the olive oil in a stock pot over a medium heat
  • Add the onions, carrot, celery and a pinch of salt to the pan and stir for 5-6 minutes
  • Add the garlic and thyme to the pan and stir for 1 minute
  • Add the chicken (shredded mushrooms) and chicken seasoning to the pan and stir for 6-7 minutes
  • Add the dairy free yoghurt and nutritional yeast to the pan and stir for 1 minute to combine
  • Add the bay leaf and stock to the pan and stir to combine
  • Turn the heat up and simmer for 8-10 minutes

Finish making your soup

  • Add the kale to the pan and stir into the soup
  • Squeeze the lemon into the pan, catching any pips in your spare hand
  • Leave the soup to simmer for 2-3 minutes
  • Add the parsley leaves (keeping a few aside for garnish) to the pan and stir to combine
  • Taste the soup and season to perfection with salt and lots of pepper

Time to serve!

  • Ladle the soup into 4 bowls, sprinkle over a little salt, pepper and nutritional yeast
  • Garnish with parsley and serve immediately with sourdough bread

Cost per portion


CO2e per portion

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