Vegan Cream of Chicken Soup - Dairy-Free
Light and healthy vegan cream of chicken soup for instant comfort food feels.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp light olive oil (or other light vegetable oil)
- 1 red onion (chopped)
- 6 clove garlic (minced)
- 1 carrot (finely chopped)
- 1 leek (chopped)
- 2 tbsp cornstarch (cornflour in the UK)
- 11/4 cup non-dairy milk (unsweetened almond, soy, oat, etc.)
- 2 cup vegetable broth
- 1/2 tsp dried thyme
- salt and pepper to taste
- 3 tbsp nutritional yeast
- 1 cup soup pasta
- vegan chicken, tofu, seitan, soy chunks, etc & seasoning (optional)
Instructions
- 1
Prepare your vegetables.
- 2
Add olive oil to a hot medium-sized pan.
- 3
Then add onion, garlic, carrot and leek.
- 4
Gently fry on medium-high heat for 5 minutes. Then add a big splash of water and fry for 12-15 more minutes until the veggies have softened. Stir regularly and add more water if required.
- 5
In the meantime, mix cornstarch and non-dairy milk. This will create a cornstarch slurry. Mix well to ensure no clumps remain.
- 6
Add the slurry, broth, thyme, nutritional yeast, salt, and pepper to your pan. Bring to boil. If you want your veggies to soften further, simmer for 5-10 more minutes.
- 7
Optional step: In the meantime, heat up a tsp of oil in a separate pan and fry vegan chicken for 4-5 minutes (or longer if needed - depending on the type of mock chicken you are using). Season with salt, pepper, and garlic powder.
- 8
Return to your soup pan and add pasta.
- 9
Simmer until your pasta is cooked (usually around 8-9 minutes depending on the pasta shape). If the soup is becoming too thick, add more broth.
- 10
Serve immediately and add vegan chicken if desired.