Jackfruit Pasta Soup is a hearty and comforting one-pot meal! Jackfruit gets seasoned with a special chicken seasoning blend and then baked until it absorbs all of the flavours and has the texture of chicken or slow-cooked lamb! This healthy recipe is packed with veggies and flavour!
A wholesome meal!
Ingredients
- 1 can of jackfruit in brine, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1-2 teaspoons of seasoning or any spice such as you would use for slow-cooked broth.
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- 1/2 teaspoon garlic powder
- ¾ teaspoon paprika
For The Soup
- 1 Cup of pasta - I used Santos Quinoa & rice penne
- 1 tablespoon olive oil
- Large onion, chopped
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 5 sliced mushrooms
- A handful of green peas, fresh or frozen
- 1 tablespoon minced fresh thyme leaves
- 2 bay leaves
- 5 cups low-sodium vegetable broth
- 1 cup water
- 1-2 tablespoons liquid aminos, to taste
- Pepper, to taste
- Parsley to sprinkle (optional)
All fresh produce ingredients can be found in any of our 3 shops!
Instructions
Preheat the oven to 220 degrees. Line a baking tray with parchment paper and set aside.
Drain and rinse the jackfruit well. Spread it out on a clean kitchen towel. Place another towel on top of it and pat dry. The dryer, the better.
Place the jackfruit on a parchment-lined baking sheet. Use a potato masher to mash the jackfruit into shredded chicken consistency. If you don't have a potato masher, you can break it apart with your hands. If the jackfruit seems wet after mashing, use your towel to dry it again.
Sprinkle on the oil, maple syrup, seasoning of your choice, onion powder, garlic powder, salt, garlic powder, and smoked paprika. Toss well to coat all of the jackfruits with the seasonings and spread it out on the baking tray in one even layer. Bake for 20 minutes and set aside.
While the jackfruit is baking, heat the oil for the soup in a soup pot over medium-high heat. Add in the onion, mushrooms, celery, carrots, and sauté until the onion is translucent and the veggies have softened about 7-10 minutes. Add in the garlic and sauté for another 30 seconds.
Stir in the broth, peas, water, amino, thyme, and bay leaves. Bring to a simmer.
When cooked, add in the jackfruit, cover and simmer.
While the soup is simmering, cook the pasta, in a separate pot, according to the package directions. Add to the soup and serve! Sprinkle with fresh parsley if you like
ENJOY!
