November 18, 2019

Jackfruit Lemon Quinoa Soup

Jackfruit Lemon Quinoa Soup is a simple yet delicious dish that is hearty enough to serve as a meal on a cold day. It's lemony and packed with flavor.

Jackfruit Lemon Quinoa Soup

Most of the time it's pretty easy for me to take a recipe and turn it vegan. There are a lot of plant-based substitutes for traditional non-vegan ingredients and I've learned the tips and tricks on how to sub them into recipes. But sometimes I come across a recipe that I have no idea how to make work.

This was one of those recipes.

I was spending some time with a friend one day and she brought up this soup that her family makes. It was Chicken Lemon Rice Soup.

Not only does the recipe she shared with me have chicken as the main ingredient, it also uses chicken broth, calls for two eggs, and has rice as the starch (which I don't typically eat). Basically, the only vegan ingredient in the recipe was lemon juice.

I can't make a whole soup out of lemon juice, so I had to get a bit creative with my ingredients to try to put together a soup that somewhat resembled the recipe of her childhood.

First, the chicken. I know that in soup, the point of the chicken is less about the flavor and more about the texture, so I decided to use an ingredient well-known for its texture: jackfruit.

Jackfruit Lemon Quinoa Soup

What is Jackfruit?

Jackfruit is what it sounds -- a fruit. A whole jackfruit is actually pretty big -- larger than a watermelon!  It has a hard outer shell. You would need a large knife to crack one open. But don't worry, we're not using a whole jackfruit for this recipe.

Inside the giant jackfruit are a bunch of pods. You can pull these pods out and chop them up. They take on a texture similar to pulled pork. Perfect to mimic chicken!

You can buy jackfruit from the grocery store in a can. And this is perfect for two reasons: first, we don't need to buy a machete to chop it open and second, we can buy it when it's unripe.

Since jackfruit is indeed a fruit, when it gets ripe it's pretty sweet. While that is nice, it's not what we want for this recipe. But unripe jackfruit is pretty neutral in flavor, so it's perfect to take on the flavor of the rest of this soup.

Other Vegan Substitutes

Besides jackfruit replacing chicken, I'm also replacing the chicken broth with vegetable broth -- easy. And I like quinoa more than rice so I just used that instead. But my next problem was eggs.

In baking you can easily use flaxseeds or chia seeds to make eggs. I decided to use flax eggs for this recipe, knowing full well that the original soup recipe benefited from the texture of the real eggs, something that I know I wouldn't get from the flax.

What I didn't expect was getting a nice thick texture from the flax eggs and getting hints of nutty flavor. While it wasn't the same result as what I imagined an egg would do, it worked out pretty well.

So that's my conclusion: this Jackfruit Lemon Quinoa Soup is different than the original recipe, but it's delicious in its own way!

Jackfruit Lemon Quinoa Soup Ingredients


I've already gone through most of the ingredients, but here's a formal list.

  • Canned Young Green Jackfruit
  • Vegetable Broth
  • Quinoa
  • Lemon Juice
  • Flax Eggs
  • Salt & Pepper

Jackfruit Lemon Quinoa Soup

How to make Jackfruit Lemon Quinoa Soup

This recipe is pretty simple.

Step 1. Bring the vegetable broth to a boil.

Step 2. Meanwhile, prep the jackfruit. You'll need to drain the brine first. Then use a fork (or your fingers) to start pulling apart the jackfruit. Parts of it will come off just like pulled pork and other parts will remain together. If you don't mind large chunks, you can leave it like that. But if you want an even consistency, use a small knife to slice the chunks into pieces that resemble pulled pork.

Step 3. Once the broth boils, reduce the heat to low and add the jackfruit and quinoa. Let the mixture simmer for 20 minutes.

Step 4. Add the lemon juice and flax egg and heat for a few more minutes.

Step 5. Then, remove from the heat, season with salt and pepper, and serve. Enjoy!

Recipe Prayer

Thank you God for this meal. Thank you for keeping us warm with this soup. Thank you for giving us healthy alternatives to the food we love. Amen.

Jackfruit Lemon Quinoa Soup

Check out my other soup recipes

Tried this recipe?

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Jackfruit Lemon Quinoa Soup

Jackfruit Lemon Quinoa Soup is a simple yet delicious dish that is hearty enough to serve as a meal on a cold day. It's lemony and packed with flavor.















  • 1 Can Young Green Jackfruit
  • 4 Cups Vegetable Broth
  • 1/2 Cup Quinoa, uncooked
  • 1/3 Cup Lemon Juice
  • 2 Flax Eggs
  • Salt & Pepper


  1. Add the broth to a large pot and bring to a boil.
  2. Meanwhile, prep the jackfruit – drain the can and slice the pieces of jackfruit into small strips.
  3. Reduce heat to low and add the quinoa and jackfruit. Simmer for about 20 minutes.
  4. Add the lemon juice and the flax egg. Heat for a few more minutes.
  5. Spoon into bowls and season with salt and pepper, to taste. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography