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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!




  • 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


  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