Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

VEGAN CHICKEN SOUP

VEGAN CHICKEN SOUP
VEGAN CHICKEN SOUP

Mmmm, soup.

We love soup, especially now that winter is creeping ever closer. One thing we miss from back in the day is chicken soup - so we created our very own, vegan version. It tastes just like the real deal, and the king oyster mushrooms have a really chickeny texture!

Ingredients
Method

Ingredients

Broth

  • 2 tbsp olive oil
  • 2 white onions
  • 3 carrots
  • 4 sticks celery
  • 2 cloves garlic
  • 6 sprigs thyme
  • 600g king oyster mushrooms
  • 2 tbsp chicken seasoning
  • 100ml dairy free yoghurt
  • 2 tbsp nutritional yeast
  • 1 bay leaf
  • 1 litre low sodium vegetable stock
  • ½ lemon (unwaxed)
  • 100g kale
  • 10g parsley
  • Salt and pepper to taste

To Serve

  • Sourdough bread

Method

  1. 1.

    Food processor | Baking sheet 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


    Now, finish making the 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