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VEGAN CHICKEN SOUP

VEGAN CHICKEN SOUP
VEGAN CHICKEN SOUP

Why is soup so damn satisfying? It shouldn’t be, but it is. 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 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

Equipment

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

Method

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    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.

  5. 5.

    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.