Vegan Soup That's Better Than Chicken (Yes, Really!)

Okay, okay, I know what you're thinking. 'Vegan chicken soup? That's like a car that doesn't move!' But trust me, this recipe isn't just good for a vegan soup; it's genuinely amazing, full of flavor, and packs a serious nutritional punch. I actually developed this when my partner, Duncan, was feeling under the weather. I wanted something soothing but also seriously effective in chasing away the sniffles.

More Than Just a Soup

This isn't your average bland broth. It’s a vibrant, flavourful concoction that’ll make you forget all about that other chicken soup. We’re talking a base of sautéed onion, garlic, and ginger, all mingling in a pool of luscious olive oil. Then we throw in some fragrant rosemary sprigs, lemon rind shavings, and a secret weapon – roast chicken spice mix (yes, it’s vegan!). This combo creates a nostalgic aroma that’s both comforting and uplifting.

Next, we introduce some veggie goodness, and a rich vegetable stock. We let everything simmer, releasing all that lovely flavor into the broth. And to take it to the next level, we serve it with a generous spoonful of cooked orzo and crispy baked smoked tofu for that extra texture, flavour and protein hit.

I firmly believe that the healing power of chicken soup isn't in the chicken itself; it's in the vegetables, the warm broth, and the overall goodness of the dish. So, this vegan version is the perfect way to nurture yourself back to health, or simply enjoy a hearty, delicious meal.

Ingredient Spotlight

• Olive Oil: We're not skimping here! A generous drizzle of extra virgin olive oil creates a rich flavour.
• Aromatics: Onion, garlic, and ginger are essential. The ginger adds a delightful kick and a boost to its healing powers.
• Veggies: Carrots and celery form our solid base. Feel free to mix it up with fennel or leek, if you fancy a change.
• Nutritional Yeast: A spoonful adds depth and nutritional value. Or, use miso for a similar flavour with less salt.
• Roast Chicken Spice Mix: This is your secret weapon to evoke those comforting childhood memories of chicken soup.
• Turmeric: Known for its anti-inflammatory properties, a must for any healing bowl of soup.
• Stock: Use your favourite vegetable stock or a mushroom stock cube for extra umami.
• Lemon Rind: Shaved lemon rind adds a subtle citrus note. Removed before serving.
• Rosemary: Fresh sprigs infused into the broth give a lovely flavour.
• Orzo Pasta: To make it a meal. If you're gluten-free, use rice, potatoes, or cooked beans instead.
• Cabbage: This ingredient adds a subtle flavour and a visual appeal.
• Tofu: Smoked tofu marinated in soy sauce and baked. It takes this soup to another level.

Let's Get Cooking!

1. Get the Tofu Ready

Cut your pressed smoked tofu into cubes, marinate in soy sauce, and bake for around 30 minutes while you get started on the soup.

2. Prep the Veg

Dice your veggies. Make sure they are all cut evenly so they cook at the same time.

3. Sauté the Aromatics

Sauté onion, rosemary and lemon rind in olive oil until softened, then season.

4. Sauté the Veg

Add your chopped carrots and celery and sauté until they start to soften.

5. Simmer and Serve

Add the stock, cabbage and season. Simmer for 30 minutes then add your cooked pasta, the baked tofu and enjoy!

Full Recipe

Prep Time: 20 minutes Cook Time: 60 minutes Serves: 4

Ingredients:

For the Tofu:

• 450g / 15.8 oz pressed smoked tofu
• 3 tbsp / 45 ml soy sauce

For the Soup:

• 30-60 ml / 2-4 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, diced
• 40 g / 1.4 oz ginger, diced
• Lemon rind from 1 lemon
• 2 sprigs of rosemary
• 3 tsp roast chicken spice mix
• 2 carrots, sliced
• 2 celery ribs, sliced
• 3 tbsp nutritional yeast
• 1 mushroom stock cube
• ½ tsp turmeric
• ¼ Savoy cabbage, sliced
• 200g / 7 oz orzo pasta
• Salt & pepper to taste

Method

1. Tofu: Set the oven to 200°C / 390°F. Cut the tofu into 1cm/0.4" cubes, marinate in soy sauce for 20 minutes, and bake for 30 minutes, flipping halfway through.
2. Soup: Heat olive oil in a pot, add onion and cook until translucent. Season. Dissolve the stock cube in a cup of boiling water, then add turmeric and nutritional yeast. Stir well. Add garlic, ginger, rosemary, and lemon rind. Sauté for 5 minutes and season. Add celery and carrot, sauté for 10 minutes. Pour in the stock, add extra 1.25 litre of water and simmer for 30 minutes. Add the cabbage in the last 5 minutes. In a separate pot, cook the orzo pasta according to package instructions. Remove the rosemary and lemon rind and adjust the seasoning. Serve the soup with orzo pasta and baked tofu.

Notes:

• If you’re not a fan of tofu, you can substitute it for another vegan meat alternative.

Let me know what you think, and I hope you enjoy this soup as much as I do!