A bowl of vegan chicken noodle soup is pure comfort and soul food. So nourishing and warming on a cold chilly day.Perfect for when you need a light lunch or dinner, feel under-the-weather, or just need something tasty and quick.
240millilitresvegetable stock[we like to use a vegan 'chicken' flavour stock such as OXO meat free chicken flavour cubes]
Soup:
155gramsonion[1 medium, diced, or 2 teaspoons of dried onion]
4clovesgarlic [minced or fine diced, or 1 tablespoon of garlic powder]
175gramscarrots[1 medium-large, diced]
150gramsQuorn vegan pieces [Either fresh or frozen, alternatively use tofu, rehydrated soy curls, white beans or mushrooms. Use more than the stated quantity if preferred.]
130gramspeas[fresh, frozen, or canned]
130gramssweetcorn[fresh, frozen or canned]
200gramspasta noodles[we like to used tagliatelle or ribbon pasta noodle shapes, use gluten-free noodles if necessary, use more than the stated quantity if preferred.]
2bay leaf
2litresvegetable stock[we like to use a vegan 'chicken' flavour stock such as OXO meat free chicken flavour cubes]
Instructions
Add the onion, garlic, carrot, bay leaf and the vegetable stock to a soup pan.Bring to gentle boil, lower the heat and cook for 10 minutes.Lower the heat and simmer for 10 minutes.
Over a high heat bring the soup to a gentle boil, add a few pinches of salt and black pepper.
Tip in the pasta noodles and cook over a medium heat until they are cooked.This usually takes about 8-10 minutes but do check your packet instructions.
200 grams pasta noodles
Remove the bay leaf, and check the seasoning adjusting with extra salt and pepper if necessary.
Notes
Nutritional data is for guidance only and is not a strict analysis as ingredients vary.
Leftovers can be kept in the fridge for up to 3 days.
Or frozen for up to 2-3 months.
Reheat by pouring back into the pot, and adding extra stock as the soup will likely have become very thick. Bring to the boil, lower the heat, and simmer for 2-3 minutes until piping hot. Extra noodles can be added and this can bulk out a small portion into several.
This is a no-oil soup so we use vegetable stock to saute the vegetables at first, but of course you could always saute the vegetables with vegan margarine, butter, or oil, if preferred.
Garnish the soup with chopped parsley, dill, chives, spring onions [green onions] or fine sliced fresh chilli's.
Any type of noodle is fine for this soup.
For a gluten-free soup choose gluten-free noodles and a gluten-free stock.
We like to use OXO meat free chicken flavour stock cubes as they can help provide the chicken-y soup flavour.
Alternatively a few teaspoons of a vegan-friendly poultry or chicken seasoning blend can be added to the soup.