Vegan Hearty Chicken and Vegetable Soup

Warm your soul with this Vegan Hearty Chicken and Vegetable Soup—a plant-based twist on the classic comfort food. Bursting with colorful vegetables like carrots, kale, and red bell pepper, and featuring tender shredded jackfruit as a convincing chicken substitute, this recipe is loaded with wholesome, nourishing ingredients. Infused with aromatic herbs like thyme and rosemary, and brightened with a splash of fresh lemon juice, this soup is as flavorful as it is satisfying. Perfect for chilly evenings or when you need a comforting, healthy meal, this one-pot recipe is easy to prepare in under an hour and serves six generously. Whether you're vegan or just craving a hearty, nutritious soup, this dish is sure to become a family favorite!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 3 medium, sliced carrots
• 3 sliced celery stalks
• 1 diced red bell pepper
• 2 14 oz cans, drained and rinsed canned green jackfruit
• 8 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 2 cups chopped kale
• 2 tablespoons lemon juice
• 0.25 cup, chopped fresh parsley

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes until soft and translucent.

Step 3

Stir in the garlic, carrots, celery, and red bell pepper, cooking for another 5 minutes until the vegetables begin to soften.

Step 4

Add the drained and rinsed jackfruit to the pot. Use a fork to shred the jackfruit into smaller pieces as it cooks for about 3 minutes.

Step 5

Pour in the vegetable broth and add the bay leaf, thyme, rosemary, salt, and black pepper.

Step 6

Bring the soup to a boil, then reduce the heat to a simmer and cover the pot.

Step 7

Allow the soup to simmer for 25 minutes, stirring occasionally to ensure the flavors meld together.

Step 8

Add the frozen peas and chopped kale to the pot, cooking for an additional 10 minutes.

Step 9

Just before serving, stir in the lemon juice and fresh parsley.

Step 10

Remove the bay leaf, adjust seasoning if necessary, and serve hot.

Nutrition Facts

Serving size	(4232.7g)

Amount per serving	% Daily Value*
Calories	1730.5

Total Fat 51.7g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 5929.5mg	0%
Total Carbohydrate 274.9g	0%
Dietary Fiber 73.3g	0%
Total Sugars 77.0g
Protein 64.4g	0%

Vitamin D 0IU	0%
Calcium 1112.6mg	0%
Iron 21.8mg	0%
Potassium 9204.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 14.1%

Carbs: 60.3%