Plant-Based 'Chicken' Soup
King oyster mushrooms, kale, and prebiotic-rich veg make this vegan gut-healthy 'chicken' soup a bowl worth coming back to. Make it tonight.
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Cooking tools:
- Food processor
- Stockpot
- Chef's knife
- Cutting board
- Peeler
- Grater
- Stove
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 2 tbsp plant-based chicken seasoning
- 2 tbsp Nooch
- 2 white onions
- 3 carrots
- 4 celery stick
- 2 garlic cloves
- 6 sprigs of fresh thyme
- 600g king oyster mushrooms
- 100g plant-based yoghurt
- 1 bay leaf
- 1 litre low-sodium vegetable stock
- Juice of 1 lemon
- 100g kale
- 10g parsley
- Salt & pepper to taste
- sourdough
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