I absolutely love sharing my vegan recipes, which are mock ups of their counterpart recipes which call for meat. When I am sick with the flu, or when Miami experiences cold fronts (yes, I know – sounds funny, right? I mean the 10 days out of the year when the temperature calls for coats and boots…) Anyhoo, if you’ve ever wondered on how to make the vegan version of the infamous Jewish chicken soup aka Jewish penicillin, here’s my recipe (I guarantee you you’ll be asked for seconds!). Quick disclaimer: I rarely measure unless I am baking, and use my senses of smell, taste and touch when cooking – and of course when deciding on portions, I typically just eye-ball amount of each ingredient.
Serving size (will be enough for two people for one or two days). If you need more, just double up on the ingredients.
Ingredients and directions (super easy, I promise!):
- One onion (finely chopped)
- 2 carrots
- 1 zucchini (I buy my veggies at a local Russian market in Hallandale, and they carry Israeli zucchini which are so full of flavor and smaller in size – but any zucchini will do) – I like my veggies cubed into small pieces, but that’s completely optional
- 2 small potatoes, cut up in cubes
- 1 to 2 celery sticks with the leaves (the leaves add so much flavor — finely chopped)
- Vegan chicken consomme (I use Osem, it’s a Jewish product found in most local S. Florida supermarkets – I am sure you can buy it online, but you can also use vegetable consomme or look for a vegan chicken consomme product in your local health food store). I use 2 heaping tablespoons.
- 1 teaspoon of curry (optional – but I think it adds that extra umph!) Make sure you use a teaspoon, NOT a tablespoon.
- Black pepper (just a pinch or two…)
- Eggless soup noodles (I like the tiny small ones — but you have to read the ingredients, because most soup noodles are made with eggs – and since eggs come out of a chicken’s behind, who wants that in their soup?)
So let’s get cooking:
Heat up the pot, drizzle some olive oil, and then add the onions, saute for a minute or two (you want the onions to be translucent and not to brown up), then add the celery and saute for another minute, then add the rest of the veggies, saute for a couple more minutes (never allowing the vegetables to brown up – you just want to bring out a bit of their flavors and let them marry each other so top speak). Then, add filtered water and fill up to about 3/4 of the height of the pot – so 3/4 full) and cook for 40 minutes on medium to low heat. Then, add the seasoning as indicated above. Add a cup of the eggless soup noodles and cook for another 10 minutes. Turn the burner off. Let the soup rest for a good 10 to 15 minutes. Stir and serve! I am sure you’ll go for seconds.
Feel free to leave me a comment below if you have any questions. In case you’d like to see what the Osem vegan chicken consomme look like here it is. A quick tip for you: if you see the word Parve on any Jewish food products, they are usually vegan or vegan friendly products.