Vegan “Chicken” Noodle Soup

As the weather turns cooler here I’ve been wanting to make soup, this is my take on a vegan “chicken” noodle soup. My partner (who isn’t vegan) really loves this, so I must be doing something right! If you don’t want to use meat substitutes this recipe will work just as well without it, personally I prefer to use the Fry’s chicken style strips because I like the flavour and texture.

For about six to eight servings I used the following;

  1. One 380g/13.5oz package of Fry’s chicken style pieces (other meatless “meat” would work too)
  2. Two large carrots, peeled and sliced
  3. Three sticks of celery, diced
  4. One onion, diced
  5. One 200g/7oz tin of sweetcorn, drained
  6. Four cloves of garlic, minced
  7. 150g/5oz mushrooms, sliced
  8. One litre of hot vegetable stock
  9. 50g/2oz of wholewheat noodles
  10. Herbs; two teaspoons of both parsley and tarragon, and one of rosemary
  11. Salt and black pepper to taste

Heat a tablespoon of oil in a pot over a medium heat, add the carrots, celery, onions and garlic and fry for about five minutes. After the vegetables have become soft, add in the herbs and mushrooms and continue cooking for another ten minutes. At this point you can add in the meat substitute and the vegetable stock and give everything a good stir, increase the temperature to high until the soup simmers, then reduce it back to medium.

After another ten minutes you can add in the sweetcorn and the wholewheat noodles. I prefer to cook the noodles in the soup rather than boiling them separately, as the vegetable stock gives them a great flavour. You could boil them separately if you prefer, just follow the instructions on the packet and add them to the soup once they’re cooked.

I like to give the soup a richer taste by thickening it with a roux. This is optional, but if you want to add it simply heat a tablespoon of oil in a pan over a medium heat and sprinkle a tablespoon of plain flour into the oil. Whisk for a couple of minutes to cook the flour and then slowly add 250ml/8.5fl.oz of hot stock, a little at a time, until it has all been incorporated. Then stir this into the soup and give it a good mix.

Spoon into bowls and enjoy. This tastes even better once it’s been in the fridge for a couple of days as the flavours marry together really well.

Bye for now 🙂

2 thoughts on “Vegan “Chicken” Noodle Soup

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