Bethany's Vegan Kitchen

Before I became vegetarian when I was 12 years old, I remember eating Heinz cream of chicken soup when I had a cold or was otherwise poorly. So I thought I’d have a go at making a vegan version. Veganising things that are typically not very vegan is a hobby of mine, as I’m sure is quite obvious at this point.

Yield; Four servings (250kcal approx per serving) Cook time; 30 mintues

You’ll need;

1. One tablespoon of oil
2. One brown onion, thinly sliced
3. Two cloves of garlic, minced
4. 250g/9oz mock chicken, I used the chicken style strips by Fry’s
5. 800ml hot vegetable stock
6. Half a teaspoon of dried tarragon and dried parsley
7. 25g/1oz plain flour
8. 25g/1oz dairy free margarine
9. 400ml warm unsweetened plant milk
10. Salt and black pepper to taste

Method;

• In a large saucepan over a medium heat, add the oil. Once it’s warmed up add the onion and garlic, cook for ten minutes stirring occasionally
• Slice the mock chicken into thin strips and add that to the onion and garlic, give it five minutes to cook, stirring occasionally
• Then add the stock and herbs and cover with a lid. Give it ten minutes to carry on cooking. While that’s cooking you can make the bechamel sauce
• In a small saucepan over a medium heat add the margarine, once melted whisk in the flour. Give the flour a few minutes to cook before adding the milk, a little at a time, until it’s all incorporated. Once the sauce has thickened, it’s ready to add to the soup
• Pour the bechamel into the soup and give it a good stir through. Give the soup another five minutes to cook uncovered. Then it’s ready to ladle into warm bowls and serve