Go Back

Classic Chicken Soup with Coffee Pudding

moka coffee pot
This vegan recipe pairs classic soup vibes with a bold coffee pudding finale. It’s comforting yet adventurous.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • 2 cups vegetable broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced potatoes
  • 1/2 cup cooked lentils protein punch
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • For coffee pudding:
  • 1 cup plant-based milk almond or oat
  • 1/4 cup brewed strong coffee
  • 3 tbsp sugar or maple syrup
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Sauté onion and garlic until fragrant and translucent.
  • Add carrots, celery, and potatoes. Stir for 5 minutes.
  • Pour in vegetable broth and bring to a boil.
  • Reduce heat and simmer until vegetables soften (about 25 minutes).
  • Stir in lentils and thyme, season with salt and pepper. Simmer 5 minutes more.
  • Meanwhile, whisk cornstarch with a little plant milk until smooth.
  • Heat remaining plant milk with coffee and sugar in a saucepan.
  • Slowly add cornstarch mixture, stirring until pudding thickens. Remove from heat and stir in vanilla.
  • Serve soup hot with a small side of coffee pudding for dessert.

Notes

Nutritional Information (per serving)
Calories: 210
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 35g
Fiber: 6g
Protein: 8g
Vitamins and Minerals (per serving)
Calcium: 12%
Iron: 15%
Vitamin A: 25%
Vitamin C: 10%
Magnesium: 8%
Additional Notes
For extra flavor, add smoked paprika to the soup or sprinkle cinnamon over the pudding. A dash of chili flakes in the broth makes it playfully spicy. Keep it vegan, keep it cheeky!