Vegan Chicken-less Soup for Colds
Say goodbye to your sniffles with this recipe! It is easy to make and requires basic kitchen equipment. The vegetables and spices used are savory and flavorful, but require some time to prep.
Equipment
- Cutting board
- Knife
- 1 large stockpot
- Wooden spoon
Ingredients
- 1 cup White onion, diced
- 2 stalks Celery, chopped
- 2 Carrots, peeled and chopped
- 1 cup Shiitake mushrooms, sliced or whole
- 4 cups Vegetable broth or water
- 1 tsp Black peppercorns
- ½ tsp Turmeric
- 2 Bay leaves
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 1 tsp Black pepper
- ½ tsp Salt
Instructions
- Prepare produce.Thoroughly wash all produce and chop accordingly.
- Boil broth.In a large pot, add vegetable broth, peppercorns, turmeric, and bay leaves. Bring to a boil, stirring occasionally. Reduce heat and let it simmer with a lid for 2 minutes. Remove bay leaves and peppercorns.
- Sauté vegetables. In a skillet, heat olive oil on medium heat. Then add garlic, black pepper, salt, onion, celery, mushrooms, and carrots and sauté for about 5 minutes until tender.
- Combine ingredients. Add the sautéed vegetables to the warm broth. Stir together and enjoy warm. Add additional salt and pepper to taste.