Soya Chickun Broth Soup

Whenever you are feeling under the weather or just need a bit of tender loving care – this soup is for you.  It’s healthy and satisfying with Soup-erb flavours that will warm your soul.

The recipe is as follow:

INGREDIENTS:

• A splash of olive oil 
• 2 red dry chilies broken into 2 pieces (adjust quantity to heat preference) 
• 2-3 green chillies sliced into 2 or left whole (adjust quantity to heat preference)
• 1 small onion peeled and finely diced
• 2 Leek stalks washed and sliced 
• ⅔ of a Cup celery stalks finely sliced
• leaves + extra for garnish 
• 2 large carrots washed peeled and cubed into small pieces 
• 3-4 medium potatoes peeled cubed and rinsed
• ½ Cup (125ml) frozen peas
• 1 large tomato finely diced
• 2 Tbsp Ina Paarmans Vegan Chicken stock powder 
• 1 Tbsp (15ml) Ina Paarmans Chicken Spice
• 1 Tbsp (15ml) Garlic Powder 
• Season with salt (Taste test before adding salt) 
• ⅔ of a Cup Curly Parsley
• ⅔ of a Cup celery leaves roughly chopped 
• 1 ½ litres water boiling water
• ½ Pkt Vegan Soya Chicken Julienne shreds.  (Chopped into smaller pieces)

Let’s Cook

• Heat oil in a big pot or electric pressure cooker. 
• Toss in the onions, leeks, celery  and – cook until the onions are soft and translucent.  
• Add the potatoes, peas, and tomatoes as well as the vegan chicken stock powder ,vegan chicken spice and garlic powder – stir everything together.  
• Pour in the boiling water, parsley and celery leaves. 
• If you are using an electric pressure cooker – pressure cooker for 10 minutes on high. 
• For the stove option – bring to a boil and then cover and cook until the potatoes are soft. 
• While the vegetables are cooking, toss the chicken shred into an air-fryer season with a sprinkle of curry powder and cook for a minute or less  at 180c – keep aside. 
• When the vegetables are cooked.  Test taste for salt and then adjust accordingly.  
• Stir in  the roasted soya chicken pieces. 
• Serve hot with bread of your choice.