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A great vegan substitute for that wonderful cold-busting "soup for the soul" that your grandma would make when you were having a sick day.
Ingredients
2 tablespoons olive oil
1 Large yellow onion, diced
4 Cloves garlic, minced
4 Stalks celery, diced
4 Medium carrots, peeled and diced
8 Cups water
2 Vegan “chick’n” bouillon cubes (or liquid base)
2 Tbsp powdered vegan “chick’n” broth
2 Cups vegan "chick’n" pieces (small chunks), or 1 cup dried TVP chunks
1 Tsp dried basil
½ Tsp dried thyme
3 Bay leaves
½ Cup vermicelli pasta
¼ Tsp black pepper
salt to taste
2 Tbsp fresh parsley, chopped
Preparation
Heat oil in a large pot over medium heat, and sauté onions, celery, and garlic, and chick'n until tender (about 5 minutes).
Add water, carrots, bouillon, powdered broth, chick’n pieces, basil, thyme, and bay leaves.
Place heat on high until it starts to boil, stirring occasionally.
Turn heat to low, cover, and simmer for 15 minutes.
While soup is simmering, cook vermicelli in a separate pot, according to pasta directions.
After the soup has finished simmering, drain the pasta and stir it into the pot.
Add the parsley, pepper, and salt, tasting until it reaches the desired level of seasoning.
Remove from heat, and serve.
For the “chick’n” pieces, you can use Yves Chick’n Tenders, Gardein Chick’n Strips, or non-breaded chick’n burgers, chopped. I used dried TVP (Textured Vegetable Protien) chunks, but reduced it to 1 Cup, since it doubles in size.
For the vegan “chick’n” bouillon cubes, Celifibr Vegetarian Chicken Bouillon or McCormick Chicken Style All Vegetable Bouillon can be found in many organic grocers. Better Than Bouillon No Chicken Base is a liquid option, use enough for 4 cups. If you can’t find any of these, you can use vegetable bouillon, or pre-made broth, or you can simply double the powdered vegan “chick’n” broth (base).
For the powdered vegan “chick’n” broth (base), I use the Vegetarian Chicken Soup Base from Bulk Barn. There are many other versions common in organic stores. In a pinch, just double the bouillon.
The pasta could be substituted by any of your favourite types, but larger pastas should be doubled. You can also make vermicelli by breaking angel hair or spaghettini into pieces.
You may need to add a fair amount of salt to get close to the “meat” version, but this soup tastes great, even with a little less salt, and will still let you call it “healthy”.
Makes approximately 4 litres.
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