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Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, and sauté until fragrant and the onion is translucent.
Add the sliced carrots and celery, and cook for a few minutes until slightly softened.
Pour in the vegetable broth and add the diced potatoes, vegan chicken substitute, dried thyme, and bay leaf.
Bring the soup to a boil, then reduce the heat and simmer for about 15-20 minutes until the vegetables are tender.
Season with salt and pepper to taste.
Remove the bay leaf before serving.
Garnish with fresh parsley if desired.
Enjoy your vegan chicken soup!

Heat the olive oil in a large pot over medium heat.

Add the diced onion and minced garlic, and sauté until fragrant and the onion is translucent.

Add the sliced carrots and celery, and cook for a few minutes until slightly softened.

Pour in the vegetable broth and add the diced potatoes, vegan chicken substitute, dried thyme, and bay leaf.

Bring the soup to a boil, then reduce the heat and simmer for about 15-20 minutes until the vegetables are tender.

Season with salt and pepper to taste.

Remove the bay leaf before serving.

Garnish with fresh parsley if desired.

Enjoy your vegan chicken soup!