Description
This comforting vegan chicken soup is packed with aromatic vegetables, herbs, and tender orzo, topped with savory baked tofu for a satisfying plant-based twist on a classic favorite.
Ingredients
- 450 g smoked tofu, pressed and cubed
- 3 tablespoons soy sauce
- 2–4 tablespoons olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, finely diced
- 40 g fresh ginger, finely diced
- 1 lemon, 4 strips of rind plus juice to taste
- 2 sprigs rosemary
- 3 teaspoons roast chicken spice mix (vegan)
- 2 carrots, sliced
- 2 celery ribs, sliced
- 3 tablespoons nutritional yeast
- 1 mushroom stock cube
- 1/2 teaspoon ground turmeric
- 1/4 Savoy cabbage, sliced
- 200 g orzo pasta
- Salt and pepper, to taste
Instructions
1. Preheat oven to 200°C / 390°F and line a baking tray with baking paper.
2. Cut pressed tofu into 1 cm cubes, toss with soy sauce, and marinate for at least 20 minutes.
3. Spread tofu on the baking tray and bake for 30 minutes, flipping halfway through.
4. Heat olive oil in a large heavy-bottomed pot. Add onion and sauté on low-medium heat until nearly translucent. Season lightly.
5. Dissolve stock cube in 1 cup boiling water, then stir in turmeric and nutritional yeast.
6. Add garlic, ginger, rosemary, roast chicken spice mix, and lemon rind to the pot. Sauté for about 5 minutes.
7. Add carrots and celery and sauté for 10 minutes.
8. Add dissolved stock and 5 cups water. Simmer for 30 minutes, adding cabbage for the final 5 minutes.
9. Cook orzo separately according to package instructions.
10. Remove rosemary and lemon rind from soup, season to taste, and add lemon juice if desired.
11. Divide pasta and soup into bowls, top with baked tofu, and serve hot.
Notes
Tofu can be replaced with your favorite vegan chicken alternative if preferred.
Cooking pasta separately helps maintain better texture, especially for leftovers.