Vegan Hearty Chicken and Veggie Soup
Warm up your soul with this **Vegan Hearty Chicken and Veggie Soup**, a plant-based twist on the classic comfort food. Packed with vibrant vegetables like carrots, celery, and potatoes, this soup gains its "chicken-like" texture from shredded king oyster mushrooms, making it a satisfying and protein-rich alternative. Simmered in a fragrant blend of herbs—thyme, rosemary, and oregano—and finished with a splash of lemon juice and fresh parsley, every spoonful is bursting with flavor. This wholesome, easy-to-make recipe comes together in just an hour, making it perfect for a cozy family dinner or meal prep for the week. Fully vegan, gluten-free, and loaded with nourishing ingredients, this soup is comfort food at its healthiest!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 unit medium onion, chopped
- 3 unit garlic cloves, minced
- 3 units carrots, sliced
- 3 units celery stalks, sliced
- 2 units potatoes, diced
- 6 cups vegetable broth
- 2 units bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit bay leaf
- 2 cups king oyster mushrooms, shredded
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, and diced potatoes to the pot. Stir well and cook for about 5 minutes, allowing the vegetables to begin softening.
Pour in the vegetable broth and add the bay leaves, thyme, rosemary, oregano, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to a simmer, cover, and cook for about 20 minutes until the vegetables are tender.
Meanwhile, prepare the shredded king oyster mushrooms by using a fork to separate their fibers, creating a shredded 'chicken-like' texture.
Add the mushrooms and frozen peas to the pot, stir, and simmer for another 10 minutes.
Remove the bay leaves from the soup.
Stir in the chopped parsley and lemon juice just before serving.
Taste and adjust the seasoning as needed, then serve hot.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5938 mg | 258% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 49.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 6380 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
