Sometimes there’s just nothing like chicken soup, especially when it’s chilly outside or you’re coming down with a cold. Warm, mellow broth and classic ingredients combine for a dose of liquid comfort. This vegan “chicken” soup recipe’s got everything but the bird and it’s a breeze to make!
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp dried rosemary
- 1 large bay leaf
- 2 medium celery stalks
- 3-4 medium carrots
- 1/4 medium yellow onion
- 3 medium garlic cloves
- 6 oz baked or extra-firm tofu (about 1.5 cups when cubed)
- 6 tbsp nutritional yeast flakes
- 1 tsp liquid aminos (such as Bragg’s, or sub soy sauce)
- handful farfalle (bow tie) or other pasta (optional)
Wash and trim the ends of the carrots and celery. Slice about 1/4 inch (2 cm) thick. Trim end of onion and garlic cloves and peel off papery skin. Thinly slice garlic and coarsely chop the onion.
In a 3-quart pot with a lid, add 5 cups water along with the salt, oil, rosemary, and bay. Cover and bring to a boil. Add all the vegetables and then return to a boil. Cover again and cook for 8-10 minutes, or until the carrots start to soften.
Meanwhile, drain and dice the tofu into about 1/2 inch (a generous cm) cubes. After the 8-10 minutes is up, add the tofu, aminos and yeast, and stir. Bring back to a boil and add the pasta. Cook for the length of time directed by the pasta’s packaging, or until al dente, and remove from heat. Ladle the vegan “chicken” soup into bowls and serve hot!