Homemaking Recipes

Mom’s Vegan “Chicken-less Chicken Soup”

The name is sort of an oxy-moron I know, but it was originally my mom’s chicken soup recipe adapted to be vegan. I’m not a vegetarian anymore but I enjoy making vegetarian and even vegan meals as much as possible and I was craving a healthy, low fat, wholesome meal.

Here’s mom’s recipe, trust me it’s AMAZING for a cold and gloomy fall day and perfect if you have a cold. In Spanish when something is this good we say it’s a revive muertos, roughly translated could revive the dead because of how good and wholesome it is.

Ingredients

32 ounces Low Sodium Vegetable broth
1 small yellow onion cut into small squares
1/2 cup thinly sliced green onions
1 tablespoon chopped garlic
1 tablespoon tomato sauce
2 carrots cut lengthwise and into thin half moons
1 cup chopped potatoes
1 cup frozen Organic corn kernels
1/4 cup chopped cilantro
1/2 a vegetable bouillon cube (you could also add a tbsp. of concentrated stock)
Juice of 1 lime
Salt

Procedure

  • In a large soup pan, sautée the chopped onion, garlic and green onions until tender with a small spray of non-stick cooking spray and splash of water to keep it fat-free (do not brown these!)
  • Add the tomato sauce, stir and let cook for another minute.
  • Add the potatoes and half of the vegetable broth, cook for 8-10 minutes until potatoes are almost fork-tender.
  • Add carrots, corn, cilantro and more vegetable broth. Cook for 10-15 minutes.
  • Once a bit of the broth has evaporated, add the remaining vegetable broth.
  • Season with salt, the bouillion cube and half of the lime. Let all the flavors incorporate, taste and adjust seasoning to your preference.
  • If you find the soup too thick, add anywhere from 1/2 to 1 cup of water. I keep the soup pretty thick as my husband isn’t a fan of liquid-y soups.

The original recipe calls for noodles, you could add orzo pasta or cut-up thin spaghetti after adding the carrots and allow to cook with the broth but keep in mind it will absorb liquid and you will need to add either more vegetable broth or water and adjust seasoning.

My husband and I grew up eating soup with rice (#puertoricanproblems) and since we enjoy some rice with it we left out the noodles. If you really want to blow your taste buds, serve with a slice of avocado. Sadly, they’re not in season right now so we’ll do without.

I hope you enjoy this recipe as much as we did.

Love,

Ana

 

 

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Comments (3)

  1. This looks so good! I’ve never tried to make a soup from scratch, even though I’ve gotten ingredients to do so. I may just try this today, because it has been raining and it is very cold. What’s better than soup on a cold day? hehe

    1. It’s very easy and I believe you’ll enjoy the homemade flavor to the point of never going back to canned. Let me know when you try it :).