Peel and finely chop the onion.
Clean the vegetables. Slice the leeks into thin rings, the carrot into cubes, the celery stalks into arches, and the tomato into pieces.
Heat the sunflower oil in a deep soup pan and stir-fry the onion with half of the carrot over fairly high heat until slightly browned.
Add half of the leek, half of the celery, all of the tomato, the curry powder, allspice, lots of pepper and a dash of salt and stir-fry for another 3 minutes.
Add 1.5 litres of cold water, the lovage or rosemary, almost all of the celery leaves (reserve 4 sprigs), the cloves, and mace. Bring to a boil, then allow to simmer over very low heat for 1 hour until about one-fifth of the liquid has evaporated. Taste. If necessary, allow the liquid to evaporate a little further for more flavour.
Meanwhile, tear the Chicken Chunks into strips.
Strain the soup into another pan. Add the Chicken Chunk strips, the remaining carrot, celery, leek, and the vermicelli to the soup and cook 10 minutes longer over medium heat. Stir regularly.
Finely chop the remaining sprigs of celery leaves and stir them into the soup along with the soy sauce. Taste, and season with pepper, salt, and a little more soy sauce if desired.
Tip: Delicious served for brunch or lunch along with slices of wholegrain bread thickly spread with plant-based butter.