Cozy Vegan Chicken Soup
Inspired by the Portuguese chicken soup, I decided to create an equally delicious vegetarian version, made with pleurotus mushrooms and a selection of simple, super affordable ingredients.
Ingredients
- 3 tablespoons of olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 medium carrots finely chopped
- 250 grams of Pleurotus mushrooms oyster, shredded
- 2 tablespoons of soy sauce
- 1/3 of a teaspoon of ground black pepper
- 6 cups or 1.5 liters of hot water
- 100 grams of Acini di Pepe pasta pearl pasta*
- 1 teaspoon of salt
- A sprinkle of fresh parsley chopped (optional)
Instructions
- Sauté the onion in olive oil over medium heat until soft and golden, about 2 minutes.
- Add the garlic and cook until softened and aromatic.
- Stir in the carrots, cooking until tender and shiny, about 2–3 minutes.
- Add the pleurotus mushrooms and sauté for 3 minutes, allowing them to shrink and release flavor.
- Stir in the soy sauce and ground black pepper.
- Add boiled water to the pot and cover with a lid. Simmer for 15 minutes.
- Add the pearl pasta and salt, and cook for an additional 15 minutes until pasta is tender and flavors are blended.
- Turn off the heat and let the soup cool for 5 minutes before serving.
- Garnish with parsley if desired.
Video
Notes
- Any small pasta variety be it pearls, stars, or alphabet will work well in this recipe.
Tried this recipe?Let us know how it was!