Ingredients
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
300 g vegan chicken pieces
1 carrot, diced
1 celery stalk, diced
700 ml vegetable broth
1 cup frozen peas
2 teaspoons dried thyme
2 tablespoons cornstarch
Method
Heat olive oil in a large pot over medium heat.
Add the chopped onion and garlic, cooking until the onion is translucent.
Mix in the vegan chicken, carrot, and celery, stirring for about 5 minutes.
Pour in the vegetable broth and add the peas and thyme, bringing the mixture to a simmer.
Dissolve cornstarch in a little water and stir it into the soup to thicken.
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