Vegan Curried Chicken Soup
Author: Debbie
Recipe type: Soup
Cuisine: Vegan/Vegetarian
Prep time:
Cook time:
Total time:
Serves: 8
- 1 Cup Vegan Chicken (or other plant-based protein)
- 1 tablespoon coconut oil
- 3-4 cloves garlic, minced
- 1 small onion, chopped
- 1 Serrano chili, minced (omit or reduce the amount if you don't like it very spicy)
- 1 medium potato, peeled and chopped
- ½ cup carrots, sliced
- 1 teaspoon Garam Masala
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon asafetida (optional)
- 1 medium tomato, chopped
- 2 cups vegetable broth
- 2 cups water
- 1 cam chickpeas
- Salt/Pepper to taste
- Cilantro for garnish
- Lightly brown the vegan chicken or other protein and set aside.
- It a large pot, heat the coconut oil over medium heat.
- Add the onions, chili, and garlic and cook until soft (about 5 minutes).
- Add the potatoes and carrots and cook for a few more minutes.
- Stir in the garam masala, turmeric, cumin, cayenne pepper, and asafetida.
- Add the tomato and cook for about two minutes.
- Add the broth and water. Increase the heat to high and bring to a boil.
- Add the chickpeas and reduce the heat to simmer.
- Cut the vegan chicken into bite-size pieces and add to the soup.
- Simmer until the potatoes and carrots are tender.
- Add salt and pepper to taste.
- Add extra spices if needed to taste.
- Serve with a sprinkle of cilantro.
Recipe by at https://coachdebbieruns.com/vegan-curried-chicken-soup/
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