Vegan Chicken Soup
Prep time
Cook time
Total time
This vegan chicken soup recipe is a traditional Romanian soup recipe turned vegan. Enjoy a delicious, comfort recipe for cold weather days!
Serves: 6+
  • 500g oyster mushrooms, cut into thin strips
  • 4 carrots, peeled
  • 2 parsnips, peeled
  • 1 small celeriac, peeled
  • 1 onion, peeled
  • 1 red bell pepper, cut in half and deseeded
  • 1 tsp pepper, whole
  • sea salt, to taste
  • For making the soup sour:
  • 2 natural soy yogurts, I used Joya
  • 500ml soy milk, natural flavored, I used Joya
  • 2 Tbsps flour
  • 6 garlic cloves, minced
  • apple cider vinegar, to taste
  1. Put all the peeled veggies and the pepper berries in a large pot, fill the pot with water and bring to a boil. Partially cover the pot with a lid and let them boil for 30 minutes.
  2. Remove from heat. Take out all the veggies and place them in a bowl. Strain the soup so that only a clear liquid remains. Pour that clear soup back into the pot.
  3. Cut the oyster mushrooms into strips.
  4. You can either use all the boiled veggies if you want a richer soup or just some. I used only 2 carrots and the red bell pepper, and with the rest of them, I made a salad with mayo dressing.
  5. Chop the veggies into small cubes and put them back into the pot. Add the oyster mushrooms and let them all boil on medium heat for 15 more minutes.
  6. Season with salt, to taste.
  7. In a blender, add the rest of the ingredients. Process them for 1-2 minutes.
  8. Using a ladle, slowly pour the soup into the blender bowl. Don't blend, just mix the liquids together using a spoon. Do this until you've added about 500ml of hot soup into the "milky" room temperature liquid.
  9. Pour pack the liquid into the pot and mix using a spoon.
  10. Serve this vegan chicken soup with fresh, chopped parsley on top.
Recipe by Gourmandelle | Vegetarian Blog at