This is one of those recipes that just happen. I was hungry and it was cold so I needed a soup and I needed it fast. I was also in the mood for a chicken soup substitute. The kind that your mother makes for you when you are sick although I was feeling fine. Anyway, this soup below filled the gap nicely.
I used baby peas as they are more suitable for soups. For every other dish I use garden peas which are bigger. The surprising discovery about this soup is the fact that celery added so much flavour which was so unexpected for me.
Chick-less Chicken Soup with Celery, Baby Peas, Corn and Dill
6 pieces of Lamyong Vegetarian Crispy Soy Slices, thawed and cut into tiny pieces
½ cup frozen baby peas
½ cup frozen corn
½ celery, chopped
½ cup Turkish vermicelli
1 spring onion (shallot), green part only, chopped
1 tbsp chopped fresh dill
1 tbsp Massel’s stock powder chicken style
1 ½ tsp corn flour
1 litre good quality drinking water, boiled
2 tbsp vegetable oil
Salt and pepper
• Heat the oil in a saucepan and add the celery. Cook for 2 minutes and add peas, corn, boiled water and chicken powder. Once it starts to boil add the vermicelli and crispy soy slices. Boil until the vegetables and vermicelli are cooked thoroughly. Season with salt and pepper.
• In a small bowl, mix together the corn starch with cold water. Gradually add the mixture to the soup, stirring all the time.
• Just before the soup is done add chopped dill and spring onions and serve warm.