Jackfruit Soup

Author: recipes
When short on time, this quick soup will hit all the right spots.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Soups
Cuisine American
Servings 4 people


  • Large Saucepan
  • Food Processor with Slicer


  • 1 can jackfruit in brine or water
  • 2 large shallots
  • 1 tbsp olive oil
  • 1 tbsp fresh sage
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp poultry seasoning
  • 3 medium carrots
  • 4 garlic cloves
  • 3 ribs celery
  • salt and pepper to taste
  • 6 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1 1/2 cups cooked quinoa can use rice noodles instead
  • 1 can chickpeas
  • 1 tsp cornstarch
  • 1 tbsp water

Serve With

  • hearty seeded gluten-free bread
  • vegan butter


  • Drain the can of Jackfruit, take out the hard core and discard along with the seeds. Chop the meaty parts to make it look like pulled chicken.
  • Add olive oil to large saucepan over medium-high heat.
  • Mince the sage, thyme, rosemary and shallots.
  • Add the jackfruit to the hot pan along with the poultry seasoning, onion powder and minced herbs
  • Wash and peel the carrots, then use the food processor with slicer attachment to slice the carrots and celery. Add to the pan
  • Mince the garlic and add along with broth, salt and pepper. Boil on high for about 15 minutes until the vegetables are almost tender.
  • Drain and rinse the chickpeas.
  • Add the quinoa and chickpeas to the soup.
  • Combine 1 tbsp of water with the cornstarch and add to the soup.
  • Add seasoning to taste and then serve with your hearty seeded bread.

My Notes

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