20 minute lemon chick’n soup
- Cook time: 20 minutes
Pulled Oyster mushrooms transform water, vegan chicken seasoning, and a few aromatics into a satisfying, low-calorie, plant-based soup - ready in just 20 minutes! This is probably the easiest soup you will ever make. Feel free to add spinach or other greens, maybe some sauteed carrots and celery, or whatever other veggies you like.
Ingredients
- 6 Oyster mushrooms (about 1lb/450g)
- 3 tbsp vegan butter
- 3 cloves garlic
- 3 spring onions
- 5 tbsp vegan chicken seasoning such as Wicked Kitchen Rotisserie Chicken Flavour Seasoning
- Salt and black pepper to taste
- 1 lemon
- 2 tbsp cornflour
- Handful of fresh parsley
Method
- Shred the mushrooms by running a fork along the length of the stems. Remove the caps and slice them into thin shreds as well.
- Melt the butter in a soup pot over medium heat. Add the mushrooms, tossing to coat, and cook for a couple of minutes. Meanwhile, mince the garlic and slice the spring onions. Add those to the pot along with the chicken seasoning and just enough water to cover the ingredients. Season it with a little salt and pepper, then cover and simmer for 10 minutes.
- Finely grate the zest from about half the lemon into the pot.
- Mix the cornflour in 6 tablespoons water until dissolved to create a cloudy paste. Stir the paste into the pot, then simmer for about 5 minutes to thicken up the soup.
- Chop about 2 tablespoons of the parsley, saving some whole leaves for garnish. Stir the chopped parsley into the soup and squeeze in a little bit of the lemon juice (through your hands to catch the seeds). Taste the soup and add more salt, pepper or whatever seasoning you think it needs. If it’s too thick and needs more water, stir it in a little at a time.
- Ladle into bowls and garnish with the whole parsley leaves and a slice or two of lemon.