Veggie “Chicken” Soup recipe. This recipe is great for lunch or as part of a dinner meal.
Prep time: about 20 mins.
1L Wolfgang Puck Vegetable Broth
2 Carrots Sliced
2 Celery Stalks (leaves and all!)
2 Scallions or 1/2 small onion or 1 small shallot – finely chopped
2 Tbsp vegan butter
8 oz. Quorn Tenders (omit this and this recipe is Vegan!)
1 Cup of seasonal vegetables – fresh corn, peas, snap peas, chick peas
1 tsp white Miso
1 tsp red Miso
Salt & Pepper to taste
In a large saucepan add the vegan butter and sauté the onions over medium heat for 5 minutes.
Add the carrots and celery, letting them sauté for another 5 minutes.
Add the seasonal vegetables and then the broth. Bring them all to a slow bubble over medium heat.
Take off the heat and add the white and red Miso. Ready to serve!
This is a great recipe to improvise with and try some new vegetables. I’ve tried Bok Choy and Napa Cabbage. You can also add leftover rice or pasta – bow ties, elbows, or penne