Heartwarming Autumn ‘Chicken’ Style Soup

Heartwarming Autumn ‘Chicken’ Style Soup

Serves 6

This autumn soup is not only heartwarming, but also the perfect healing remedy for those sniffly days. Packed full of immune boosting ingredients, but also so much flavour, that just the aroma creates a feeling of cosy yumminess. Grab a bowl, snuggle up and feel happy.

Ingredients

1 block of organic firm tofu (200g), pressed

3 tbsp tamari soy sauce

1 tsp vegan Worcester sauce

1 tbsp vegetable stock powder

1tsp maple syrup

1 white onion, finely chopped

2 sticks of celery, finely chopped

2 carrots finely chopped

2 tbsp vegetable stock powder

1 heaped tsp ground turmeric

1 tsp smoked paprika

3 cloves of garlic, minced

2 bay leaves

1 tbsp fresh thyme

The zest of one lemon

Half a yellow bell pepper, finely chopped

3 medium potatoes, peeled and diced

3 medium sweet potatoes, peeled and diced

2 litres of boiling water

250g small pasta

2 tbsp nutritional yeast

The juice of one lemon

Some fresh parsley to serve

Method

First prepare the tofu. In a frying pan add 1/3 of a cup of water, the tofu, the soy sauce, the Worcester sauce and the veggie stock powder. Sauté over medium heat until most of the liquid has evaporated. Add the maple syrup and continue to cook until it caramelises and the tofu becomes sticky and brown. Set aside.

In a large deep pan, add the onion, the celery and the carrots with half a cup of water. Throw in the veggie stock powder, the turmeric, the smoked paprika, the garlic, the bay leaves, the thyme and the lemon zest and stir while sauteing. Cook over low heat for 5 minutes.

Add the pepper, the potatoes, the sweet potatoes, and then pour in the water. Stir in the pasta and the nutritional yeast and bring to a boil. Continue to simmer until potatoes and pasta are both cooked through. Finally, stir in the prepared tofu and the lemon juice and remove from the heat. Check the seasoning and serve with a sprinkle of fresh parsley and some warm buttered bread.

Enjoy!