Vegan Hearty Chicken and Veggie Soup

Warm up with this comforting Vegan Hearty "Chicken" and Veggie Soup, a plant-based twist on classic chicken soup that's perfect for cozy evenings or a nourishing meal anytime. Featuring shredded king oyster mushrooms for a convincingly tender, "chicken-like" texture, this soup is brimming with wholesome vegetables like carrots, celery, and potatoes, all simmered in a fragrant herb-infused vegetable broth. Finished with a bright splash of lemon juice and a sprinkle of fresh parsley, this hearty vegan soup is as satisfying as it is flavorful. Ready in just an hour and packed with protein, fiber, and vibrant nutrients, it's the ultimate one-pot recipe for busy weeknights or meal prepping. Perfect for those seeking comfort food without compromise, this dairy-free, meat-free soup is a crowd-pleasing favorite that truly hits the spot!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 unit medium onion, chopped
• 3 unit garlic cloves, minced
• 3 units carrots, sliced
• 3 units celery stalks, sliced
• 2 units potatoes, diced
• 6 cups vegetable broth
• 2 units bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 unit bay leaf
• 2 cups king oyster mushrooms, shredded
• 1 cup frozen peas
• 0.25 cup fresh parsley, chopped
• 2 tablespoons lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

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

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the sliced carrots, celery, and diced potatoes to the pot. Stir well and cook for about 5 minutes, allowing the vegetables to begin softening.

Step 5

Pour in the vegetable broth and add the bay leaves, thyme, rosemary, oregano, salt, and black pepper. Stir to combine.

Step 6

Bring the soup to a gentle boil, then reduce the heat to a simmer, cover, and cook for about 20 minutes until the vegetables are tender.

Step 7

Meanwhile, prepare the shredded king oyster mushrooms by using a fork to separate their fibers, creating a shredded 'chicken-like' texture.

Step 8

Add the mushrooms and frozen peas to the pot, stir, and simmer for another 10 minutes.

Step 9

Remove the bay leaves from the soup.

Step 10

Stir in the chopped parsley and lemon juice just before serving.

Step 11

Taste and adjust the seasoning as needed, then serve hot.

Nutrition Facts

Serving size	(2643.1g)

Amount per serving	% Daily Value*
Calories	1345.7

Total Fat 43.4g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5938.5mg	0%
Total Carbohydrate 200.8g	0%
Dietary Fiber 48.0g	0%
Total Sugars 49.9g
Protein 53.9g	0%

Vitamin D 0IU	0%
Calcium 551.6mg	0%
Iron 17.8mg	0%
Potassium 6380.0mg	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: 27.7%

Protein: 15.3%

Carbs: 57.0%