🥣 Vegan Cream of Chicken Soup with Potatoes, Corn & Peas
A hearty, comforting, plant-based soup with creamy texture, shredded “chicken,” chunky potatoes, and sweet bursts of corn and peas. Perfect for cozy dinners or meal prep.
| 1 tbsp olive oil | Heat oil over medium heat | Sauté vegetables over medium heat 5–7 min | Add seasonings; stir 1 min | Add broth, chicken, corn, peas; simmer 12–15 min | Stir in cream; simmer 5–10 min, stirring often | Turn off heat; stir in finishing seasonings | Adjust seasoning to taste | Serve hot |
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| 1 small onion, diced | ||||||||
| 2 ribs celery, diced | ||||||||
| 1 medium carrot, diced (optional) | ||||||||
| 2 medium Yukon gold potatoes, cut into ½-inch chunks | ||||||||
| 2 cloves garlic, minced | ||||||||
| 1 tsp dried thyme | ||||||||
| ½ tsp rubbed sage | ||||||||
| ¼ tsp turmeric (optional, for color) | ||||||||
| ½ tsp onion powder | ||||||||
| 4 cups low-sodium vegetable broth | ||||||||
| 1 ½ cups soy curls (rehydrated & chopped) or chopped seitan | Rehydrate 10 min, drain/chop; or dice seitan | |||||||
| 1 cup frozen corn | ||||||||
| 1 cup frozen peas | ||||||||
| ¼ cup raw cashews (soaked if not using high-speed blender) | Blend cream base until completely smooth | |||||||
| 1 cup unsweetened soy or cashew milk | ||||||||
| 2 tbsp all-purpose flour or arrowroot starch (for gluten-free) | ||||||||
| 1 tsp vegan chicken-style bouillon (e.g. Better Than Bouillon No Chicken) (optional but recommended) | ||||||||
| 2 tbsp nutritional yeast (stirred in at the end) | ||||||||
| ½ tsp lactic acid or 1 tbsp lemon juice (to brighten at the end) | ||||||||
| Salt & pepper to taste | ||||||||
| 1 tsp MSG (optional, for umami boost) | ||||||||