The Best Vegan Chick’n and Potato Soup
Made with plant-based ingredients, this soup is hearty, flavorful, and is great leftover making it a great option for meal prep.
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!
Notes
*Peas: Adding the peas the last 10 minutes of cooking the soup versus adding them when you add the potatoes and soy curls prevents them from being overcooked.
*Serving Size: 2 cups, makes 6 servings/bowls.