Bethany's Vegan Kitchen

This is my warm, comforting vegan version of chicken noodle soup. I chose to go with my chicken style seitan as my mock chicken of choice, but if you don’t want to make that you can swap this for any other mock chicken. You can purchase vegan mock chicken from most supermarkets. Quorn, Linda McCartney, Oumph and some supermarket own brands make mock meats that would be perfect for this. If you’d like to use my chicken style seitan, click HERE for the recipe

Yield; Four large servings (300kcal per serving) Cook time; 40 minutes

You’ll need;

1. One tablespoon of oil
2. One large carrot, peeled and diced
3. One brown onion, finely chopped
4. One large stick of celery, finely chopped
5. Two cloves of garlic, minced
6. 150g/5oz white mushrooms, thinly sliced (optional)
7. 300g/10oz mock chicken, thinly sliced
8. One litre of hot vegetable stock
9. 200ml unsweetened plant milk
10. One teaspoon of dried parsley
11. 60g/2oz (dry weight) wholewheat noodles
12. Three tablespoons of cornflour dissolved in three tablespoons of water
13. One handful of baby spinach, roughly chopped

Method;

• Add the oil into a large saucepan over a medium heat. Into the saucepan, add the carrot, onion, celery and garlic. Fry for five minutes, stirring occasionally
• Scatter a quarter of a teaspoon of salt over the vegetables, then cover with a lid and allow them to sweat for ten minutes, stirring occasionally
• Next, add the mushrooms (if using) and allow them to cook down for five minutes. Skip this step and go straight to the next step if you’re not adding the mushrooms
• Into the saucepan, add stock, milk, parsley and noodles and cover with a lid. Allow to gently simmer for around 20 minutes, stirring every now and then
• Next, add the cornflour slurry and give it three minutes to thicken the soup. Lastly  add the spinach and give it a minute to wilt, then it’s ready to serve