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.