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‘No chicken’ noodle soup recipe

69 ratings

Derek Sarno's nourishing noodle soup is ideal for batch-cooking – why not make double and freeze half for those busy evenings when you’re craving comfort food? Derek uses shredded mushrooms instead of chicken, for maximum flavour and texture without the need for meat. See method

Serves 4
10 mins to prepare and 40 mins to cook
445 calories / serving
Freezable
Healthy
Vegan
Dairy-free

Ingredients

3 x 150g packs Tesco Finest king oyster mushrooms
1 tbsp olive oil
1 large onion, roughly chopped
3 small carrots, roughly chopped
3 celery sticks, roughly chopped
4 garlic cloves, finely chopped
1 tsp smoked paprika
½ tsp turmeric
1 tsp onion granules
1 tsp ground black pepper
5 tbsp Wicked Kitchen garlic & herb nooch seasoning
200g dried linguine, broken in half
1 bay leaf (optional)
2 x 400g tins cannellini beans, drained and rinsed
100g baby spinach, kale or spring greens
15g fresh flat-leaf parsley, leaves picked and roughly chopped

If you haven't got linguine, try using spaghetti instead

Each serving contains

Energy
1885kj
445kcal 22%
Fat
7g 9%
Saturates
1g 5%
Sugars
13g 14%
Salt
1.3g 22%

of the reference intake
Carbohydrate 71.9g Protein 26.8g Fibre 17.3g

Method

To shred the mushrooms, hold the cap and run a fork along the length of the mushroom – it will start to splinter into shreds like pulled pork. Break apart with your hands to make long 1-2cm-wide pieces.
Heat the oil in a very large saucepan over a medium heat and add the onion, carrots, celery and garlic. Cook for 10-15 mins, stirring occasionally, until softened and lightly browned. Add the mushrooms, season with a little salt and stir well. Cook for 5 mins or until the mushrooms start to reduce.
Stir in the smoked paprika, turmeric, onion granules, black pepper and nooch seasoning. Add 2ltrs boiling water, the pasta and bay leaf (if using), then stir in the cannellini beans. Season well, bring to the boil, then reduce the heat to low, cover and simmer for 15-20 mins until the pasta is tender.
Stir through the kale or spring greens and most of the parsley, then cook for 6 mins to wilt (if using spinach, simmer for 3 mins). Divide between 4 large bowls and top with the remaining parsley to serve.

See more Vegan recipes

Freezing and defrosting guidelines
Freeze without the pasta. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.