Wash and scrub carrots and leek well. Cut onion, garlic, carrots & leek into small chunks.
Add olive oil to a hot medium-sized pan.
Then add onion, garlic, carrots and leek. Fry on medium high heat for 5 minutes. Add a splash of water and fry for 12-15 more minutes until the veggies have softened. Stir regularly and add more water if required.
Dissolve cornstarch in plant milk. Mix well to ensure no clumps remain.
Add cornstarch and plant milk mixture, stock, thyme, nutritional yeast, salt and pepper to your pan. Bring to boil. If your want your veggies to soften further, simmer for 5-10 more minutes.
Optional step: In the meantime, heat up a tsp of oil in a separate pan and fry vegan chicken for 4-5 minutes (or longer if needed). Season with salt, pepper and garlic powder.
Return to your soup pan. Once the soup is boiling, 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 stock.
Serve immediately and add vegan chicken if desired.