Vegan “Chicken” and Kale Soup

With everything that has happened in our lives since Christmas, I had to temporarily shift my energy elsewhere. The good thing from the blog hiatus is the cache of recipes to post, beginning with this Vegan “Chicken” and Kale Soup derived from the cabin fever as a result of this ridiculous temperature that cancelled school – and the kale in the fridge that was about to expire.

I’ve had something similar in the past but do not remember the recipe, but I looked at several recipes, made it my own, and veganized it. Our 7 year old son helped me cook it in the Instant Pot and to my surprise, he ate a big bowl – vegetables and everything! We ate the sop with a side of homemade Rosemary Focaccia Bread. Recipe to follow. It was perfect for these bone chilling temperatures.

Vegan "Chicken" and Kale Soup

Servings: 8


  • 1 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic
  • 2 carrots sliced
  • 3 ribs celery chopped
  • 2 cups MorningStar Chick'n Strips rinsed and cut in thirds
  • 2 large potatoes cubed medium size
  • 6 cups low sodium vegetable stock
  • 4-5 cups chopped kale
  • 1 tsp thyme spice
  • 1 large bay leaf
  • 2-3 tbsp lemon juice to taste
  • 1 salt and pepper to taste


  • Saute onion in a large pot (or Instant Pot at Saute mode) with olive oil at medium temperature until translucent. Add garlic then mix.
  • Add carrots and celery. Saute for another 3-5 minutes until aromatic.
  • Add the MorningStar Chick'n Strips and potatoes. Saute. 
  • Mix in the vegetable stock, thyme, bay leaf, lemon juice, salt and pepper. 
  • Add kale. Mix and taste the broth. Add additional spices to your taste. Bring to boil.
  • Cover then set on simmer for 20 minutes. For the Instant Pot, put on the lid, put the notch on seal, and set on the Soup setting for 2 minutes. Wait 10 minutes before releasing the valve. Enjoy!

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