1 kg vegan chicken/tofu, shredded
6 cups water
1 Tbls veg stock (I use Vegeta)
1/2 Tbls peppercorn (in nut milk bag or cloth)
1 parsnip, peeled
2 stems of flat leaf parsley, chopped
2 carrots, peeled
1/2 onion with skin
1 celery stick
1/4 red capsicum/pepper
Bring chicken, water & stock to boil.
Turn heat to medium and add peppercorns, whole vegetables & parsley.
Cover and simmer for 40 minutes.
Take off heat and allow to cool slightly.
Remove the whole vegetables, chop and put back.
Remove the peppercorns.
Add cooked noodles/pasta if using and serve.