Vegan Chicken Soup w/ Jackfruit + Potatoes
User Reviews
5
Vegan Chicken Soup w/ Jackfruit + Potatoes
Description
Vegan Chicken Soup w/ Jackfruit + Potatoes features jackfruit as a plant-based stand-in for shredded chicken, complemented by diced potatoes, carrots, celery, bell peppers, mushrooms, and onions. These ingredients saute briefly before being combined with brown rice, bay leaves, assorted dried herbs, and vegetable broth to simmer until the rice and vegetables are tender.
The addition of pureed medium-firm tofu stirred in at the end imparts a silky and creamy consistency, enriching the broth’s texture without impacting the herbaceous flavor. The use of diverse vegetables contributes subtle sweetness and depth. The soup melds earthy and mild savory notes, with a comforting warmth suited for all seasons.
This dish can be served as a filling vegan option for lunch or dinner, pairing well with crusty bread or as a wholesome standalone. Its substantial ingredients provide protein and fiber, while the herb blend enhances complex aromas.
Notes suggest alternatives such as swapping sweet potatoes to adjust sweetness, using bean purees or plant-based milks instead of tofu for soy-free needs, and prepping vegetables ahead to reduce cooking time. Leftovers refrigerate well for several days or freeze for longer storage.
Ingredients
- 1 red onion finely chopped
- 2 carrot peeled + diced, large
- 2 celery diced, ribs
- 200 grams cremini mushrooms sliced, approx. 6-8 mushrooms
- 2 bell pepper diced, any colour/s
- 2 pounds potato peeled + diced (approx 4-5 cups of diced potatoes, yellow
- 20 ounce jackfruit in brine or water, NOT in syrup, young, green; canned
- 1 cup brown rice
- 10 cups vegetable broth low sodium
- 3 bay leaf
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- ¼ teaspoon basil dried
- ¼ teaspoon sage dried
- ¼ teaspoon oregano dried
- salt to taste
- black pepper to taste
- 454 grams tofu choose GMO-free if possible, medium firm, package
Instructions
- To a large pot, add the chopped onion, carrots, celery, peppers, and mushrooms with a tablespoon or two of water. Sauté over medium heat until softened, approx 5-8 minutes.
- Add all remaining ingredients, EXCEPT the tofu to your pot and bring to a boil. Once boiling, reduce heat to simmer until the rice is cooked, approx. 30 minutes. Remove the bay leaves once cooked.
- Meanwhile, puree the tofu in your blender, and add a drop or two of water if needed to get it moving. Once the soup is cooked, turn off the heat, and stir in the tofu until combined.
- Taste and add salt and pepper, if needed.
Notes
- Sweet potatoes can replace yellow potatoes to add a sweeter flavor to the soup.
- Use medium-firm tofu for creaminess; soft or silken tofu also work but alter texture slightly.
- For soy-free diets, substitute tofu with blended white beans or plant-based milk, noting that milk will not thicken the broth.
- Pre-chop vegetables a day ahead, storing peeled potatoes in water to prevent browning.
- Leftover soup keeps refrigerated for 3-4 days or freezes well up to 2 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318cal | 16% |
| Carbohydrates | 63g | 21% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Sodium | 324mg | 14% |
| Potassium | 885mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 3493IU | 70% |
| Vitamin C | 63mg | 70% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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