Gently fry on medium-high heat for 5 minutes. Then add a big splash of water and fry for 12-15 more minutes until the veggies have softened. Stir regularly and add more water if required.
In the meantime, mix cornstarch and non-dairy milk. This will create a cornstarch slurry. Mix well to ensure no clumps remain.
Add the slurry, broth, thyme, nutritional yeast, salt, and pepper to your pan. Bring to boil. If you want your veggies to soften further, simmer for 5-10 more minutes.
Optional step: In the meantime, heat up a teaspoon of oil in a separate pan and fry vegan chicken for 4-5 minutes (or longer if needed - depending on the type of mock chicken you are using). Season with salt, pepper, and garlic powder.
Return to your soup pan and add pasta.
Simmer until your pasta is cooked (usually around 8-9 minutes depending on the pasta shape). If the soup is becoming too thick, add more broth.
Serve immediately and add vegan chicken if desired.
Notes
Prepare & wash your vegetables well before starting the cooking process.
Cut your veggies small (particularly carrots) - the smaller they are, the quicker they will cook.
Avoid using wholemeal pasta. It will soak up any water much quicker, meaning you will be left with practically no soup.
Make sure you use completely unsweetened plant milk. Check the nutritional label on the back to make sure the sugar levels are 0g.
To make it gluten-free, use GF pasta.
There's a chance you will need to add more broth than the amount stated in the recipe. This depends on the size of your pan, the heat of your stove, your personal taste, etc. Feel free to add more if needed.
To store - Place in an airtight container in the fridge. Keeps for 4-5 days.To freeze - Allow to cool. Place in an airtight container in the freezer. Keeps for up to 3 months.To reheat - It's best to heat it up in a microwave or on the stove. Make sure it's piping hot when serving.