A Comforting, warming, and hearty soup that is bound to become a staple in your winter meal routine. It's packed with flavor, vegetables, and texture. This No Chicken Soup is a plant-based alternative to the classic Chicken Noodle Soup. It is customizable so you can add your favorite plant-based proteins of choice. Think of it as a Build-Your-Own soup!
1-2(14-16 oz)package(s) of organic firm or extra firm tofu, cubed
1-2(15 oz)can(s) chickpeas, drained and rinsed
Instructions
For the Soup Base
In a large pot, add ⅓ cup water and bring to a simmer. Add the chopped onion, garlic, and celery. Sauté for a few minutes until the vegetables start to soften. Add the carrots and potatoes, and continue to cook.
Add the thyme, parsley, turmeric, sage, and paprika. Stir well. Add any additional water, as needed, to keep the vegetables from sticking. Start with 1-2 tablespoons of water at a time. Simmer the veggies until soft, about 10 minutes.
In a high speed blender, combine 2 cups of the vegetable mixture, with the miso, and 5 cups water. Blend the broth until smooth and then pour back into pot with the remaining vegetables.
Add any additional water, as desired, for thinning. Bring the soup to a boil then lower the heat to a simmer. Cover and cook on low for 15-20 minutes, or until the vegetables reach desired texture. Add black pepper, cayenne, and fresh parsley to taste.
For the Noodles
Prepare the noodles following the instructions on the package. If using whole grain noodles, feel free to add into the soup directly. Legume-based noodles will hold up best being added when serving the soup.
For the Tofu
If using tofu, add it directly to the soup as is or roast/ air fry the tofu for added texture.
To air fry, add the tofu to the air fryer basket or tray and air fryer for 15-20 minutes, adding more time as needed until desired texture is reached.
To roast in the oven, add the tofu to a lined baking sheet and roast at 425F for about 30 minutes (flipping 1/2 way through), or cook until reaches desired texture.
The roasted tofu can be added to the soup right when serving or it can be added when boiling the soup at the end. The tofu will change textures depending when it's add to the soup, so feel free to play around with this step.
For the Chickpeas
If using chickpeas, add the cooked chickpeas directly to the soup as is or roast them for a crunchy topping.
To roast the chickpeas, either add them to an air fryer basket or place them on a lined baking sheet. Roast at 425F for 20-30 minutes, or until crunchy. Air fry for about 20 minutes, or until reaches desired texture. To avoid burning, check the chickpeas at about 10-15 minutes and stir around.
To Serve
In a bowl, add your soup as the base top with the added-in ingredients of choice. Serve topped with avocado, if desired. Enjoy!