Are you looking for a comforting and satisfying soup to warm you up on a chilly day? Look no further than this 1-pot vegan chick'n and potato soup! This recipe transforms simple plant-based ingredients into a creamy, hearty soup that will have everyone wanting seconds. Whether you're a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this soup is sure to become a favorite.
Get ready to discover the amazing versatility of soy curls with this delicious vegan chick'n and potato soup recipe! These protein-packed plant-based bites are a game-changer in the kitchen, and can be used in anything from stir-fries to salads, sandwiches, and wraps. Whether you're a seasoned soy curl fan or new to this nutritious ingredient, this soup is sure to impress.
Looking to incorporate more soy into your diet? Check out this blog post that explores 10 different products made from soybeans, including soy curls, and provides ideas on how to use them in your favorite recipes. And if you're in need of another comforting soy curl recipe after you make this soup, you must check out this creamy vegan 'chicken' casserole.
This cozy soup is a must make for the fall and winter seasons. Time to whip out your favorite soup pot and get cooking!
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Ingredients That Make This Recipe Vegan
Loaded with wholesome ingredients such as potatoes, carrots, and soy curls, this soup is not only satisfying and delicious, it's also a great source of plant-based protein, fiber, and other essential nutrients.
So what makes this recipe vegan?
- Soy curls are the "chicken" in this soup. They have a hearty, chewy texture that is very comparable to chicken. Soy curls come dry, or dehydrated, and need to be rehydrated to eat. In this recipe, the soy curls will rehydrate in the soup while it's cooking. You do not need to soak the soy curls and rehydrate them prior to adding to the soup.
- Choose a plant-based half and half like Silk's half and half that is perfectly creamy or use oat milk. Since originally creating this recipe, I have tested oat milk (used Chobani and Oatley) several times and the recipe has turned out great each time!
- Earth balance butter replaces dairy butter
- Vegetarian Better Than Bouillon® No Chicken Base or the Original Better Than Bouillon® Seasoned Vegetable Base are perfect bouillon base options. Unlike traditional bouillon or broth, Better Than Bouillon® Bases comes in a concentrated paste form that can be easily stored in the refrigerator for months. This makes it a great option for those who don't have the space or desire to keep large containers of broth on hand. Additionally, these bouillon bases provide a delicious, rich umami flavor that really levels up a homemade soup.
Additional Ingredients:
- Yellow onion, carrots, celery, spices (red pepper flakes, coriander, paprika, dill weed), black pepper, salt, garlic, russet potatoes, flour, water, frozen peas
*All ingredients pictured above besides the plant-based half and half (or oat milk)
See recipe card below for quantities.
Instructions
This recipe all takes place in 1 large soup pot making clean up a little bit easier. 🙂
Melt butter in soup pot then add onion, carrots, and celery. Cook for 6 minutes.
Add in minced garlic, spices, salt and pepper and cook an additional minute.
Add potatoes, water, and Better Than Bouillon Base. Cook for 15 minutes
Add in soy curls and the 1 cup plant-based half and half or oat milk and cook for another 10 minutes.
Make slurry (half and half or oat milk + flour mixture). Shake until well combined.
Stir in slurry, then add frozen peas and cook for another 10 minutes
What to Serve with Vegan Chick'n and Potato Soup:
This soup is a cozy, filling, balanced meal in a bowl so it really doesn't need anything else. BUT if you are looking to have the soup along side something there is no shame to that game and here are several options to choose from depending on your preferences:
- Crusty Bread: A warm, crusty bread such as sourdough or French bread is perfect for soaking up the soup and adding more texture to your meal.
- Salad: A light and refreshing salad, such as a simple mixed green salad or a Caesar salad, can provide a nice contrast to the heartiness of the soup.
- Vegan Cheese and Crackers: A small plate of vegan cheese and crackers can provide a nice balance of textures and flavors to your meal.
- Fruit: Fresh fruit, such as sliced apples or pears, can provide a sweet and refreshing contrast to the savory flavors of the soup and a nice palate cleanser.
- Vegan Charcuterie Board: Combine #3 and #4 and you basically have the base of a solid vegan charcuterie board which can be a great addition to soup because it offers a variety of textures and flavors that complement the heartiness of the soup. The combination of vegan cheeses, fruits, nuts, and savory snacks can add some crunch, sweetness, and acidity to the meal. Not to mention they are fun to make and look at while snacking.
Storage
Store leftover soup in an airtight glass container in the refrigerator. Good for 4-5 days. Recommend reheating in a bowl or glass containing. In general, it is good to avoid reheating leftovers in plastic.
FAQ
Soy curls are made from the whole soy bean which makes them a high fiber, high protein food. They have a hearty, chewy texture that is comparable to chicken and they are known for satisfying vegans and meat-eaters alike. You can find soy curls in some grocery stores. You can also order them online.
This soups reheats well and makes for a delicious heat and eat meal later in the week.
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Looking for other plant-based recipes? Try these:
The Best Vegan Chick'n and Potato Soup
Equipment
- 1 Soup pot with lid
- 1 Cutting board
- 1 Knife
- 1 Jar with lid Example: mason jar
Ingredients
- 3 tablespoons earth balance butter
- 1 small yellow onion, finely chopped (or ½ of a large yellow onion)
- 4 large carrots, chopped
- 4 celery ribs, chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon coriander
- 1 teaspoon paprika
- ½ teaspoon dill weed
- ½ teaspoon coarse black pepper
- ⅛ teaspoon salt
- 4 cloves garlic, minced
- 1 bay leaf *Optional
- 4 cups water
- 2 tablespoons Better than bouillon base
- 4 ounces of dry soy curls ½ bag of Butler's 8 ounce Soy Curls
- 1 cup plant-based half-and-half or oat milk
- 2 large or 3 small/medium russet potatoes cubed
- 10-12 ounce bag of frozen peas
Slurry
- 4 tablespoons flour
- ½ cup plant-based half-and-half or oat milk
- ¾ cup water
Instructions
Soup:
- In a large soup pot, melt earth balance butter over medium to high heat. Add carrots, onion, celery and cook for 6 minutes. Onions will become soft and translucent.
- Stir in garlic, spices (coriander, red pepper flakes, paprika, dill), salt, black pepper, *optional bay leaf, and cook for 1 more minute.
- Add potatoes, water, and better than bouillon to pot. Turn heat up to high and add lid to pot to help bring the water to a boil the quickest. Once boiling, turn temperature down and simmer covered for 15 minutes, stirring 1-2 times during this time.
- Once 15 minutes has passed, add 1 cup half and half or oat milk and soy curls. Stir in and cover pot and simmer for 10 minutes. At this time make your slurry if you haven't already.
Slurry
- While the soup is cooking, add ½ cup of plant-based half and half or oat milk and the flour to a container with a lid, such as a mason jar, and shake vigorously.
Soup:
- Once 10 minutes has passed add the flour slurry to the pot of soup, stir 1-2 times. Add ¾ cup water to the jar that contained the slurry mixture, shake well and add that to the pot.
- Add in frozen peas after adding the slurry and simmer soup for another 10 minutes. The peas will cook during this time and the soup will thicken due to the slurry.
- Remove from heat. Serve and enjoy!
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