Vegan “Chicken” soup

The cold season is coming up. To stay healthy, nutrition is a very important factor. Grandmas good old chicken soup always helped. In fact it’s not the chicken that is needed though, but all the good vitamins from the vegetables! Here’s our veganized classic, super good against colds!



  • 8 cup vegetable broth
  • 500g extra firm tofu
  • 3 tbsp soy Sauce
  • 2 tbsp olive oil
  • 3 tbsp corn starch
  • 80g pasta of your choice (optional)
  • 3 large carrots (chopped)
  • 2 celery stalks (chopped)
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • Salt to taste



Preheat the oven to 400F and start by cutting the tofu in four equal parts and pressing them. To do that, simply wrap all the pieces nicely into a tablecloth and put it under a cutting board on which you can place anything heavy that you have on hand (books, plates, a pot filled with water, etc.) and leave it there for 30 minutes. Once it is done, cut the tofu into bite-sized pieces and throw them into a mixing bowl with the soy sauce, corn starch and olive oil. Mix well and put onto a baking tray and bake for 15 minutes on each side.

Meanwhile, bring your broth to a boil into a medium-sized pot. Add in the celery and carrots and let cook for 10 minutes until they become soft. Throw in the oregano, thyme and pasta and let cook for five more minutes and reduce the heat to low. When the tofu is ready, add it to the soup and bring back to a boil. Finally, cover the soup and let simmer for at least 15 more minutes before serving.


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