Summary: Mr Ask loves his meat and I’ve been a vegetarian forever. I have developed ways of cooking where the meat (or vegetarian meat replacement) is added to each individual bowl, rather than adding it to the whole pot. That way the one dish meets both of our needs! When it’s just the two of us, I tend to buy rotisserie chicken but you could certain cook your own. I use Massel brand stocks (chicken, beef or vegetable) because they contain no animal products and are suitable for vegetarians. They have a lovely rich flavour that really does taste chickeny/beefy without being offensive to my vego palate. This is such a comforting kind of soup and the fresh corn is just wonderful. I’m glad that we can share a pot of soup despite our culinary differences!
Ingredients
- 2 tblsp garlic olive oil
- 1 large onion, finely diced
- 2 celery sticks, finely diced
- 2 small carrots, finely diced
- 1/3 cup peas
- 2 cobs of corn, kernels cut off
- 1/2 cup risoni pasta (soup pasta)
- 4 cups chicken stock
- 500g cooked chicken or chicken replacement, shredded
- Black pepper, to taste.
Instructions
- Add the oil, onions, carrot and celery to a soup pot. Fry the veggies until the onion becomes translucent, about 5 mins.
- Add the stock, peas, corn and risoni. Allow to simmer for around 30 mins or until the pasta is tender. Season to taste.
- Add a fourth of the chicken or chicken replacement to a bowl and top with a fourth of the hot soup. Serve with a dinner roll and enjoy!Add the oil, onions, carrot and celery to a soup pot. Fry the veggies until the onion becomes translucent, about 5 mins.
- Add the stock, peas, corn and risoni. Allow to simmer for around 30 mins or until the pasta is tender. Season to taste.
- Add a fourth of the chicken or chicken replacement to a bowl and top with a fourth of the hot soup. Serve with a dinner roll and enjoy!
You might also like
Comment
This is a delicious recipe, noodles and soup just lovely, thanks for sharing this…
Simon