Sunny`s Vegan Chicken Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch soup vegetables, approx. 750 g or carrots, celery, parsley root and leek
- 4 vine tomato (s)
- 200 g tofu, firm
- 1 lemon (s), add the juice from it
- 50 ml soy sauce
- 1 ½ liters water
- 5 teaspoon vegetable stock, instant
- parsley, frozen or fresh
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cut the tofu into cubes of any size. Mix the lemon juice with the soy sauce and marinate the tofu in it for a few hours.
- Bring the water with the granulated vegetable stock to a boil. In the meantime, wash and peel the vegetables. Cut the carrots into slices, the parsley root and the celery into cubes of any size. Cut the leek into rings, cut the tomatoes into eighths.
- First add the carrots, celery and parsley root to the boiling broth and simmer for about 10-15 minutes. Then add the leeks and tomatoes and simmer for another 5-10 minutes. Then add the tofu with the marinade to the soup and let the soup steep. But this is no longer allowed to cook. Season to taste with a little freshly ground pepper.
- On the plate the soup Sprinkle with frozen parsley or fresh parsley.
- If you don`t like it so lemony, add the tofu to the soup without the marinade, but you may have to add a little salt.
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