Summer soup is pretty much a necessity here in Nova Scotia. We have really great summers. Warm summers. But even so, there are days when it is chilly. We’re actually having them right now! Its one of those chilly, windy spells with hardly any humidity and all I want is cozy meals. But I also want to enjoy summer flavours and foods like corn and zucchini. Enter: summer soup. Packed full of robust summer flavour and delicious peak-season produce, this soup is high in protein, hearty, and a must-try on any chillier evening!
I fully believe soup in the summer should be a thing. So we are making a thing! I can’t think of a better way to warm up after a chilly early June ocean dip than with a bowl of this soup, bursting with sweet corn, mini pasta and fresh thyme.
Corn, Zucchini & Thyme Summer Soup with Vegan “Chicken”
- Total Time: 1 hour
- Yield: 6 servings
Description
A cozy, hearty and summery soup bursting with sweet corn, mini pasta, fresh thyme and vegan chicken!
Ingredients
- 2 tbsp oil
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 corn cob, with corn sliced off
- 1/2 cup short small pasta
- 28 oz can of diced tomatoes with juice, no salt added
- 3 cups veggie broth or vegan chicken broth (I use this one)
- 1 zucchini, chopped
- 1 batch shredded seitan “chicken” (see below) or about 1 1/2 cups of chicken substitute, pressed tofu, or chickpeas
- 1/2 – 1 tsp salt (depending how salty your broth is)
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme or 1 tbsp fresh thyme
- fresh cracked black pepper
Seitan shredded “chicken”:
- 1/2 cup vital wheat gluten
- 1 tsp chickpea flour (optional, you can sub nutritional yeast)
- 1/2 tsp dried sage
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- pinch of salt
- 1/3 cup veggie or vegan chicken broth (again, I use this one) plus an extra 1/2 cup broth for simmering
- oil for frying
Instructions
*Note: if using a pre-made chicken substitute, beans or even pressed tofu, skip to step 5.
- Start with the “chicken”: In a mixing bowl, whisk together all dry ingredients. Add the broth and stir to form a dough ball. Knead with your hands for 2 minutes, until slightly firm and stretchy.
- Stretch out into a log shape, then start twisting it as tightly as you can without ripping it. Twist it like a pretzel into a knot, then press down to keep it stuck together.
- In a small frying pan, add a couple tbsp of oil and heat on medium-high. When oil is hot, add seitan knot and fry about 5 minutes per side, until golden. Reduce heat to medium low and add the remaining broth. Cover with a lid or a sheet pan to trap the steam and simmer for about 20 minuets, flipping half way through.
- Place seitan on a cutting board and chop with a knife (fastest method) or use two forks to shred uneven pieces. Set aside.
- Make the soup: Add a large pot to medium heat. Add the oil, and when hot, add the onion, garlic and corn and cook 3 minutes, stirring frequently.
- Add the pasta, tomatoes, broth, seitan chicken, spices, salt and pepper and simmer, covered, about 12 minutes until pasta is almost cooked.
- Add the zucchini and simmer a few more minutes until pasta is fully cooked. That way, you won’t over-cook the zucchini.
- Serve into bowls and enjoy!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
