Vegan "Chicken" Soup

If you're looking for something warm and comforting, this soup will do the trick. With a special vegan broth and lots of hearty vegetables, it’s a great meal for the cold winter months and has all the comfort you crave!

Vegan, Plant-Based 
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2

Ingredients

• 80 g Frozen/fresh peas
• 2 Medium chopped carrots
• 1 tbsp Organic Vegan Bouillon Stock Base Chickenless
• 200 ml Boiling water
• Handful of Kale
• 2 tsp Olive oil
• 1/2 Onion
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 tbsp Lemon juice

To Serve

• 1 Slice Vegan Sourdough

Instructions

1. Begin by frying the onions on a pan with olive oil for 5 mins until soft.
2. In a heatproof jug/mug mix together the chicken stock and boiling water until dissolved.
3. Then add the carrots, peas, stock, lemon juice and chopped kale to the onions and simmer for 15 minutes or until the carrots are soft.
4. Remove 1/2 of the veg from the pan and set aside. Remove the soup from the heat and blend until smooth. 
5. Add the veg back to the soup and mix.
6. Finally, serve with a slice of toasted sourdough and enjoy!

Recipe by Leena Abd El Ghani