The BEST Chicken Wing Soup Recipe on the Planet. Whether you’re vegan or not!
Vegan Buffalo Chicken Wing Soup
Ingredients:
2 Celery Stalks (Chopped)
2 Carrots (Diced)
4 Cloves of Garlic
2 Potatoes (Peeled & Diced)
2 Cans of Chickpeas/Garbanzo Beans (Rinsed)
3 Tablespoons of Nutritional Yeast
1/2 Cup of Frank’s RedHot (Hot Sauce)
2 cups of Almond or other Plant milk
2 Cups of Vegetable Broth
2 Tablespoons of Tapioca Flour or Arrowroot Flour
Vegan Parmesan Cheese (Optional)
Vegan Sour Cream (Optional)
Chives or other Fresh Herbs (Optional)
Instructions:
1.) Chop your celery into thin pieces, finely dice your carrots, and mince your garlic.
2.) In a large pot, Add your carrots, celery, and garlic with one cup of vegetable broth. Cook on a high heat until carrots and celery are soft. Add vegetable broth as needed.
3.) While your celery, carrots, and garlic are cooking, peel and dice your potatoes.
4.) Also while your vegetables are cooking, rinse your chickpeas, and start mashing them in a bowl.
5.) Once celery, carrots and garlic are soft, add your potatoes and mashed chickpeas to the pan along with the rest of your vegetable broth.
6.) In a medium size bowl, add 2 cups of plant milk with 2 tablespoons of tapioca flour and 3 tablespoons of Nutritional yeast. Whisk until flour dissolved completely. Add to pot.
7.) Add your hot sauce to the pot and cover. Let simmer until potatoes are soft.
8.) Once potatoes are soft, serve and top soup with your favorite toppings (I.e. vegan almond sour cream, more hot sauce, vegan cheese, vegan parmesan, parsley, chives).
NOTES:
1.) You can use just about any plant milk. I used almond because it’s whiter than a lot of plant milks and adds the right color while also not tasting too strong. I don’t recommend coconut milk for this one because it can tend to be on the sweet side, but I haven’t tried it.
2.) The tapioca flour is used as a thickener. If you don’t have tapioca flour you can use any type of flour really. I recommend chickpea flour, arrowroot, or even all purpose. You can also make roux with corn or potato starch to thicken the soup. Just add 1 tablespoon for every one cup of water/plant milk, whisk, and pour in slowly as soup heats up until your desired thickness.
3.) If your soup is too thin, add more flour or make another roux. If your soup is too thick, add more vegetable broth.
4.) If you are considering making this recipe spicier, keep in mind you can make your soup spicer and look prettier if you top your bowl of soup with a nice drizzle of hot sauce. This is great for when you’re sharing this meal and others don’t like things too hot. It’s always better to add later because if you overdo it you can’t really take it back.
5.) I recommend unfortified Nutritional Yeast. In my personal opinion, it tastes even cheesier than fortified and has a less-chemical taste. It isn’t a huge difference, but I recommend you try for yourself. If you’re not sure what unfortified means, in means it only contains the vitamins and minerals that are naturally produced by the yeast cells as they grow; Vitamins and minerals are not added.
What toppings were used in the featured photo?
I used kitehill almond sour cream, but you can make your own or use whatever you like. I also sprinkled on my homemade vegan parmesan cheese (Made with just 4 ingredients), a drizzle of Franks Hot Sauce, and some chives.
Some topping ideas include:
An Exta Drizzle of Frank’s RedHot
Vegan Cheddar Cheese
Vegan Sour Cream
Vegan Parmesan Cheese (2 min recipe)
Fresh Herbs (Chives, Parsley, Green Onion)
Soup Crackers
Feautured Image Above: Diced Carrotts and Chopped Celery.
Featured Image Above: The BEST Vegan Buffalo Chicken Wing Soup on the planet.