Vegan chicken soup

Ingredients for 4 servings:

• 250 g carrot(s) (1 medium-sized carrot = approx. 120 g)
• 300 g leek (1 m.-sized stalk including the light green leaves)
• 100 g celery
• 1 large onion(s)
• 300 g broccoli
• 200 g lentils, red
• 1 piece(s) ginger, thumb-sized
• 4 cloves garlic
• 2 tbsp sunflower oil
• 1 tsp chili, alternatively cayenne pepper
• 1 tsp curry powder
• ½ tsp turmeric powder
• some pepper
• 2 bay leaves
• 1 tsp allspice berries
• 3 ½ liters vegetable broth, instant
• possibly salt
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan cold killer

Clean the vegetables. Slice the carrots, leeks, garlic, and ginger. Dice the celery and onions. Cut the broccoli into florets. Heat the oil in a large pot. Add the vegetables and lentils and sauté briefly, stirring occasionally. Now add the garlic and ginger. The fresher the ginger, the more flavorful it will be. You may want to increase the amount of ginger gradually over the course of cooking. Season everything with chili, dust with curry powder and turmeric powder, and top up with water or vegetable stock. Add the bay leaves, peppercorns, and allspice. To easily remove the soup spices later, it’s a good idea to place them in a tea strainer or tea bag and hang them in the pot. Simmer everything over low heat for 20-30 minutes. The less liquid, the more intense the flavor and stew-like the soup will be. If too much liquid has evaporated, add more stock or water. If you don’t like fat globules on your soup, you can remove the excess fat with a paper towel. Simply spread the paper towel over the soup while it’s still simmering and then peel it off again. People with a cold should eat the fat globules. Fever and coughs quickly burn off the calories consumed and provide an extra dose of energy. Sprinkle with finely chopped parsley before serving. Note: Why is chicken soup scientifically proven to be so effective against colds? The protein cysteine ​​it contains has anti-inflammatory and decongestant properties on the mucous membranes. Added to that is plenty of zinc, bound to the protein building block histidine. And the many vitamins from the vegetables do the rest. For many years, my chicken soup was therefore always my ultimate secret weapon against viruses and nasty colds. I converted to vegetarianism some time ago and was looking for a vegetarian alternative that could compete with the original. I found the solution on a vegan blog: lentils combined with broccoli also have the same beneficial properties as chicken. So I just had to adapt my beloved original recipe accordingly. Plus, the vegetable soup is ready much faster because the chicken doesn’t require a long cooking time. Here comes my vegan “chicken soup.” It’s already passed the practical test, by the way.