This creamy, hearty and wholesome vegan chicken soup is made with vegan chick’n and farmhouse veggies. It uses the power of herbs and spices to replicate a chicken flavour so you can enjoy a cruelty-free version of this British classic.
With immune-boosting turmeric, fresh herbs and veggies, it’s not only healthful and nutritious but this creamy soup is also a little bit naughty with crunchy homemade garlic croutons. It’s a big bowl of nourishing, creamy comfort food!
It’s quick and easy to whip up, using many ingredients you’re likely to already have in your pantry or store cupboard, making it a delicious choice for a weekend lunch.
This glorious Vegan Chick’n and Vegetable Soup is:
Creamy
Moreish
Flavoursome
Both naughty and nutritious
With addictive crunchy garlic croutons
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Creamy Chick’n and Vegetable Soup (Vegan)
Ingredients
For the soup:
- 1 tbsp coconut oil
- 100 g onion (diced)
- 2 cloves garlic (minced)
- 220 g carrots (peeled and diced (approx 1cm cubes), approx 2 carrots)
- 440 g potatoes (peeled and diced (approx 1cm cubes), approx 2 medium potatoes)
- 50 g plain flour
- 1 litre vegetable stock
- 250 g vegan chicken (diced or shredded)
- 1.5 tbsp chicken seasoning (*see note)
- ¼ tsp nutmeg
- ¼ tsp turmeric
- ⅛ tsp black pepper (ground)
- 1 pinch mace
- 100 g peas
- 240 ml dairy free cream
- 2 tsp fresh thyme (finely chopped (or 1/2 tsp dried))
- 2 tsp fresh parsley (finely chopped (or 1/2 tsp dried))
For the garlic croutons:
- 2 tsp garlic oil
- 2 slices bread (cut into small cubes)
- spray oil
- 1 tsp garlic salt
To serve (optional):
- 4 tsp dairy free cream
- 4 pinches fresh thyme
Instructions
To make the soup:
- In a large saucepan fry the onion and garlic in the coconut oil for 1 minute over a low-medium heat so that it doesn’t brown.1 tbsp coconut oil, 100 g onion, 2 cloves garlic
- Add the diced carrot and potato and fry for a further 2 minutes.220 g carrots, 440 g potatoes
- Sprinkle over the plain flour and stir to coat the veggies.50 g plain flour
- Add the vegetable stock, vegan chicken, chicken seasoning and spices (nutmeg, turmeric, pepper and mace). Simmer for 30 minutes over a low-medium heat.1 litre vegetable stock, 250 g vegan chicken, 1.5 tbsp chicken seasoning, 1/4 tsp nutmeg, 1/4 tsp turmeric, 1/8 tsp black pepper, 1 pinch mace
- Turn the heat down to low, add the peas, cream, thyme and parsley and cook for a further 10 minutes until the mix is hot through. Don’t let it boil.100 g peas, 240 ml dairy free cream, 2 tsp fresh thyme, 2 tsp fresh parsley
To make the garlic croutons:
- Add the garlic oil to a frying pan and heat through. Add your bread cubes and fry for a couple of minutes, without turning, until they are golden on one side.2 tsp garlic oil, 2 slices bread
- Before you turn your croutons over, spray the top of them with a little spray oil and sprinkle half of the garlic salt over the top. Turn the croutons over and sprinkle the other side with the rest of the garlic salt. Fry for another 2 mins until golden on the second side.spray oil, 1 tsp garlic salt
To serve:
- Check the seasoning of your soup and add more salt and pepper if necessary.
- Garnish your soup with fresh thyme, a swirl of dairy free cream and a generous handful of garlic croutons.
Video
Notes
Nutrition
Emissions
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
