Step 1

Prepare your vegetables.

Step 2

Add olive oil to a hot medium-sized pan.

Step 3

Then add onion, garlic, carrot and leek.

Step 4

Gently fry on medium-high heat for 5 minutes. Then add a big splash of water and fry for 12-15 more minutes until the veggies have softened. Stir regularly and add more water if required.

Step 5

In the meantime, mix cornstarch and non-dairy milk. This will create a cornstarch slurry. Mix well to ensure no clumps remain.

Step 6

Add the slurry, broth, thyme, nutritional yeast, salt, and pepper to your pan. Bring to boil. If you want your veggies to soften further, simmer for 5-10 more minutes.

Step 7

Optional step: In the meantime, heat up a tsp of oil in a separate pan and fry vegan chicken for 4-5 minutes (or longer if needed - depending on the type of mock chicken you are using). Season with salt, pepper, and garlic powder.

Step 8

Return to your soup pan and add pasta.

Step 9

Simmer until your pasta is cooked (usually around 8-9 minutes depending on the pasta shape). If the soup is becoming too thick, add more broth.

Step 10

Serve immediately and add vegan chicken if desired.