More cosy, autumnal food with this tasty, filling soup. I used Fry’s chicken style strips for this, but any mock chicken will work. This serves two as a main, or four as a starter.
Yield; Two – Four servings (379kcal – 190kcal) Cook time; 20 minutes
You’ll need;
- One tablespoon of non-dairy margarine, I used Vitalite
- Two cloves of garlic, minced
- One leek, thinly sliced
- 200g/7oz mushrooms, sliced
- 190g/6.5oz mock chicken, I used Fry’s chicken style strips
- 500ml vegetable stock
- 50ml non-dairy cream, I used Alpro single soya cream
- One tablespoon of both dried tarragon and dried parsley
- Salt and black pepper to taste
- Two tablespoons of cornflour(a.k.a. cornstarch) dissolved in two tablespoons of cold water
Method;
- In a large saucepan over a medium heat, melt the non-dairy margarine, once it’s melted, add the garlic and cook for one minute.
- Next, stir the sliced leeks through the garlic, cover with a lid and leave to cook for five minutes.
- Add in the mushrooms and the mock chicken, give everything a good stir and cover it back up. Continue cooking for five minutes.
- Pour the vegetable stock over the veggies and mock chicken. Give everything a good stir and cover with a lid. Cook for a further five minutes.
- Stir the cornflour slurry and cream through the soup. Cover with a lid and allow to simmer for three or four minutes, or until it thickens.
Serve with bread, garnish with non-dairy cream and freshly cracked black pepper.
Bethany's Vegan Kitchen 