Do you remember the soup that you used to eat in your childhood? Especially on the winter days when you were feeling sick? I have the vegan version of that recipe: the vegan “chicken” soup. Heart warming in winter days, this soup is definitely worth trying.
The authentic taste of this soup is given by the combination of flavors from the parsnip and celery root. Combined with the carrots, onion and fresh parley, you will create a delicious meal. You can add other veggies, as well, if you want. Like bell peppers, leeks, peas or anything you have fresh in house.
I used capellini pasta for this recipe. I recommend you to use any thin long pasta or noodles.
This recipe uses soy protein from dry soy chunks. You can find it in supermarkets and gave to cook it separately before. But you can use any vegan protein food to add nutritional fullness to the recipe: chickpeas, tofu, jackfruit. The dry soy chunks have the similar texture of chicken meat, but you can also find processed vegan chicken meat in stores.
100 g dry textured soy protein 2 carrots 1 onion 4 tablespoons olive oil 1/2 celery root 1/2 parsnip root 6 cups vegetable broth 4 cups water 1 hand fresh parsley salt and pepper to taste 100 g noodles or capellini Step 1: in a pot cover the dried textured soy protein with water and cook for 10 minutes. You can add spices in the water to make them more flavorful Step 2: chop the onion, carrots, the peeled celery root and the peeled parsnip root Step 3: in a high pot add the olive oil, then the onion, carrots, parsnip and celery. Cook for 5 minutes Step 4: then add the vegetable broth, the water and the cooked soy. Cook for another 20 minutes Step 5: add the noodles/ pasta in the soup and cook for as many minutes as written on the package (usually 3-5 minutes more) Step 6: add chopped fresh parsley and salt and pepper to taste Step 7: enjoy 
Ingredients
Instructions
If you liked this vegan “chicken” soup recipe, you will also love:
- The Tuscan Kale and Chickpea Soup recipe
- The Chanterelle Mushroom Soup recipe
- The White Bean and Leek Soup