For some time now, I’ve had a recipe idea rolling around in my head. I have been longing for some of my tasty Southern Fried Tofu Recipe but since I’m avoiding soy for Baby Yum, it is off the menu. So I thought, what if I could take the flavor elements of that yummy nutritional yeast, herb coating and somehow feature them in an entirely different but equally homey and comforting dish? As winter has darkened even sunny California with grey and rainy skies, soup started seeming more and more appealing. I decided to take those Southern Fried tofu flavors and infuse them into a warm, soothing un-chicken soup with nary a soybean to be seen. I loved the idea of a recipe where herbs could really sing in concert with roasted, fresh veggies and wanted a way to use some delightful baby zuchinni and baby pattypan squash that I’d found at the wonderful Milk Pail Market. This soup was just as savory and delicious as I had imagined, and was luckily done just in time for me to participate in Diane’s Gluten Free Progressive Dinner.
But a secret? This is one recipe I think I’ll be playing with for quite some time to get just right. After all, now that I’m a Mommy, I have to come up with a perfect un-chicken soup for all the colds, flus and chilly days ahead. Try this recipe, and enjoy- but don’t be afraid to tweak it for your taste buds. Just promise to tell me about your experiments- and whatever you do, don’t leave out the nutritional yeast, as it gives this recipe some serious vegan soul.
What’s your favorite gluten-free vegan soup recipe? Share the URL in the comments and I’ll add the link to this post! You can find more gluten-free soups at the Gluten Free Homemaker Soup Carnival
Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and we enjoyed Roasted Cauliflower Soup With Gluten Free Croutons by Alison from Sure Foods Living.
Tuesday January 19th - Diane from The W.H.O.L.E. Gang made Winter Fire Roasted Tomato Soup w/ Prosciutto Topping
Wednesday January 20th Diane from The W.H.O.L.E. Gang made a -Mexican Seafood Soup and I made this Book of Yum Un-Chicken Vegan Savory Soup.
Thursday January 21st – Amy from Simply Sugar and Gluten Free made Black Bean Chili with Butternut Squash and Swiss Chard and Shirley from gluten free easily served Wassail.
Gluten free Vegan Un-chicken soup
2-3 tbsp olive oil
1 onion, diced
3 carrots,peeled and diced
1/2 large fennel bulb, diced
2 celery stalks, diced
scant bunch of fresh parsley, chopped
1 tsp basil
1/4 cup nutritional yeast (I like Kal’s)
4 cups water
1/2 bunch of kale, de-veined and julienned (optional)
1/2 lb special veggies for roasting (i used baby zucchini and baby pattypan squash), cut into interesting shape,drizzled with olive oil, sprinkled with your favorite italian seasoning.
Heat oven to 450F.
Heat olive oil in large dutch oven or similar pan on medium and add your died onion. Saute for a few minutes and add your carrot, fennel, and celery. Saute until the onions are translucent and vegetables begin to caramelize. Add fresh herbs and dried herbs and saute for another minute or two. Add your nutritional yeast. Warm throughout and then add your water and vegetable stock. Add kale (optional) to pan and let soup simmer.
While soup simmers, prepare your roasting vegetables and place on medium to large baking sheet. Put in oven and roast until vegetables are golden brown on one side. Roast for at least 15 minutes- timing will depend on the type of veggie you use, your preference for doneness, and the cut of the veggie. My veggies took at least 20 minutes, but i wasn’t watching them closely.
If you want a thicker soup with some substance, you can take millet grits and combine them in a small bowl with hot water, olive oil, and any seasonings you like. I microwaved them for a minute, but this probably isn’t necessary. Stir into your soup. I think next time I might leave this out.
Simmer soup until it has reduced to a strength of flavor that you like. For me, the soup was tasting very yummy by the time the vegetables were done roasting (about twenty minutes). Taste and adjust seasonings as needed, and add pepper.
Add your roasted vegetables to the dish and let flavors marry for a few minutes. Serve and enjoy!
Wonderful for a cold, drizzly day or if you have a cold, just like a traditional chicken soup.