Vegan “Chicken Soup” Broth: Just as savoury & high in nutrients

This is a recipe that I created out of no where. It isn’t something I was necessarily craving but now that I’ve tasted it and know the nutrient profile in the recipe, I can’t stop making it! I have been making this to eat on its own and to freeze into ice cubes as a nutrient dense broth that you could throw into cooking (ie. cook with your quinoa or add to soups). It will especially come in handy whenever I get sick next and in need of a light comfort food like broth. On top of all that, it’s super simple to make!


Vegan “Chicken Soup” Broth: Just as savoury & high in nutrients


  • -900 ml. of plain vegetable broth (home made or store bought)
  • -900 ml. filtered water
  • -3 large bay leaves
  • -2-3 cups of kale chopped finely
  • -2 large (or 3-4 small) sweet onions chopped
  • -2 cloves of garlic minced
  • -1/2 cup of nutritional yeast (this is where the magic happens)
  • -3 Tbsp. avocado oil
  • -salt and pepper to taste


  1. -In a large pot, add avocado oil, chopped onions and minced garlic. Cook on medium heat.
  2. -Once onions have softened, add chopped kale and cook down.
  3. -Add vegetable broth and water and turn to a boil
  4. -Add bay leaves, salt and pepper, cook for another 10 minutes.
  5. -Stir in nutritional yeast
  6. -Add salt and pepper to your taste preference.
  7. -Turn down heat to medium and allow to cook for another 15 minutes.
  8. -Remove bay leaves
  9. -Use an immersion blender to mince the kale and onions, do not blend for too long which results in a puree.
  10. -Serve and enjoy!


This soup has been cooked once a week since I first whipped it up and it is so. darn. yummy! Hope you enjoy!




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