This soup will transport you back to your childhood with its familiar flavours and textures!
It works best with Butler’s Soy Curls, but if you can’t find them, use tvp slices or even some Gardein chicken strips. If using Gardein or any other brand of faux chicken strips that are not dried, add them a few minutes before the end of cooking, just long enough to heat them through.
Ingredients (Serves 4-6)
Soy curl marinade
| 1 cup (250 ml) | water |
| 1/4 tsp | poultry seasoning |
| 1 tsp | sea salt |
| 1/2 tsp | garlic powder |
| 1 cup (65g) | Butler’s Soy Curls or tvp chunks reconstituted according to package directions |
| 1/4 cup (60 ml) | sunflower oil |
| 1 | medium cooking onion, diced (1 cup/100 g) |
| 1 | medium leek, sliced (1 cup/150 g) (see tip below about how to clean leeks) |
| 2 | medium carrots, chopped (1 cup/100 g) |
| 5 | cloves garlic, minced |
| 1 cup | celery, chopped (100 g) |
| 1/2 tsp | dried thyme |
| 2 | bay leaves |
| 1/4 cup | white flour |
| 6 cups (1420 ml) | vegetable stock |
| 1/2 cup | filini pasta (or any other small pasta shape) |
| 1/4 cup (10 g) | parsley, chopped |
| 1/2 cup (75 g) | frozen green peas, rinsed and drained |
| to taste | sea salt |
| to taste | black pepper |
Directions
- Mix marinade ingredients together in a bowl.
- Add reconstituted tvp slices and let marinate for 1 hour. Drain.
- Heat oil in pot over medium heat.
- Add onion, leek, carrots, celery and garlic. Cook until softened.
- Add thyme and bay leaves and stir.
- Add flour and stir for a minute to coat all the vegetables.