FODMAP friendly vegan ‘chicken’ noodle soup
Serves 4-6 people*This recipe uses Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
- 60-80ml (3-4 tablespoons)* olive oil or vegetable oil
- 50-75g spring onion greens chopped
- 1-2 leek greens thoroughly washed and chopped
- 1 smaller bunch sage
- 1-2 tablespoons fresh thyme chopped
- 2 1/2 litres (2500ml) water
- 2 teaspoons FODMAP friendly vegan chicken stock powder I used Massell
- 2-3 large carrots sliced on a bias
- 450 g tofu torn into small cubes
- 250 g gluten free pasta I used macaroni
- 3-5 tablespoons nutritional yeast, to taste
- 1-2 teaspoons dried sage powder
- seasoning to taste
Instructions
- Preheat the oil in a soup pot over a medium heat. Add the spring onions, leeks, sage and thyme and stir to combine. Cook for 2-3 minutes or until soft and fragrant.
- Mix the stock powder with 1 litre (1000ml) of boiling water and add it to the soup pot. Add another 1 1/2 litres (1500ml) of water straight to the pot. Turn the heat to high.
- Add all the remaining ingredients to the pot except for the seasoning. Cook for 8-10 minutes or until your pasta is nearly cooked through. The residual heat will finish cooking it.
- Season well and continue adjusting for taste. You might need some extra nutritional yeast or dried herbs. Continue until you’re happy, making sure you add salt gradually to ensure it doesn’t become too salty.
- You can serve as is or with some truffle oil and vegetarian parmesan/Gran Kinara (or a vegan alternative). Best on the day of making, as some brands of gluten free pasta tend to disintegrate in the liquid.
Notes
- Just undercooking the pasta will help ensure it doesn't turn to mush in the final soup.
- Some pasta brands are more susceptible than others to going mushy once cooked.
- Make sure to season gradually to ensure the soup isn't too salty. Add flavourings as per your own tastes.
- The more fresh herbs the merrier, as far as I am concerned. I find this combination really emulates a chicken like flavour, so I don't recommend omitting the herbs.
- Same goes for the nutritional yeast - it adds umami and a nice golden colour. It's easily purchased at supermarkets these days and is great for vegan cooking.
Tried this recipe?Let us know how it was!