NO CHICK’N NOODLE SOUP

SERVES 5 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 720

  P: 29g

  C: 111g

  F: 18g

INGREDIENTS

• 1 tbsp olive oil

• 1 brown onion, diced

• 3 cloves garlic, crushed

• 3cm piece fresh ginger, grated

• 3cm piece fresh turmeric, grated

• 1/2 tsp dried thyme

• 1/2 tsp dried basil

• 2-3 carrots, halved and sliced

• 3 large celery stalks, sliced

• 2-3 large potatoes, diced (optional)

• 1L vegetable or chicken style stock*

• 6 cups boiling water

• 2 bay leaves

• 125g (half a packet) of red lentil pulse pasta

• 250g of vegan chicken alternative (the vegan chicken strips from The Meet Co work excellent)

• Fresh curly leaf parsley, chopped to top

METHOD

1. Sauté the olive oil, onion, garlic, turmeric, ginger, and dried herbs in a large soup pot over medium heat.

2. Add the carrots, celery, potatoes, stock, water, bay leaves, and pasta to the pot. Cover the pot with a lid and leave to cook for approximately 20 minutes or until vegetables are soft, stirring occasionally.

3. While the soup is cooking, cook your vegan chicken strips according to packet instructions until golden and crispy (I like to air fry mine at 200 degrees Celcius for 7 minutes).

4. Once the soup is finished cooking, turn off the heat, and add in the vegan chicken strips.

5. Serve in your favourite soup bowls, top with fresh chopped parsley, and enjoy!

*I use vegetable stock, but I know there are vegan chicken style stocks that you could use if you want a more traditional noodle-soup taste!