Vegan chicken soup

Step 1

Set the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.

Step 2

Cut pressed tofu (I used tofu that comes already pressed) into 1 cm / 0.4" cubes, place in a bowl and stir soy sauce through it. Allow to marinate for at least 20 minutes, stirring now and then.

Step 3

Transfer tofu to the baking tray and bake for 30 minutes, flipping the pieces to the other side after 15 minutes.

Step 4

Put a kettle on and heat up olive oil in a large, heavy bottomed, pot. Add diced onion and sautée on low-medium heat until almost translucent, stirring from time to time. Season

Step 5

Put stock cube in a jug and cover it with a cup (240 ml) of boiling water. Stir to dissolve, once it does add in turmeric and nutritional yeast. Stir well.

Step 6

Add diced garlic, ginger, rosemary sprigs, roast chicken spice mix and 4 lemon rind shavings. Carry on sautéing for another 5 minutes or so. Season

Step 7

Add celery and carrot. Sautée for another 10 minutes before adding dissolved stock cube and 4 extra cups (1 litre) of water.

Step 8

Simmer for 30 minutes adding chopped cabbage for the last 5 minutes.

Step 9

Towards the end of the soup's simmering time, cook your pasta. I recommend doing that separately as it gives you more control over the level of seasoning and doneness, which is especially crucial if you have leftovers.

Step 10

Remove rosemary sprigs and lemon rind from the soup, adjust the seasoning to taste. Divide cooked pasta and hot soup between bowls. Top with baked tofu and enjoy.