Vegan Chicken Soup
This vegan chicken soup recipe is a traditional Romanian soup recipe turned vegan. Enjoy a delicious, comfort recipe for cold weather days!
Ingredients
- 500 g oyster mushrooms cut into thin strips
- 4 carrots peeled
- 2 parsnips peeled
- 1 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
- 500 ml soy milk natural flavored, I used Joya
- 2 Tbsps flour
- 6 cloves garlic minced
- apple cider vinegar to taste
Instructions
- 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.
- 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.
- Cut the oyster mushrooms into strips.
- 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.
- 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.
- Season with salt, to taste.
- In a blender, add the rest of the ingredients. Process them for 1-2 minutes.
- 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.
- Pour pack the liquid into the pot and mix using a spoon.
- Serve this vegan chicken soup with fresh, chopped parsley on top.