Recipe: vegan vegetable soup with vegan meatballs
Do you have vegetables lying around that need to be finished? Then how about this vegan vegetable soup? No need to miss the meatballs, as there are plenty of vegan versions that taste just as good!
Kitchenware
- large soup pan
- cutting board
- chopper
Ingredients
- olive oil
- 1 red onion chopped
- 1 red pepper chopped
- 2 leeks in half rings
- 1 red pointed pepper
- 1 el tomato paste
- 2 toe garlic chopped
- 1 thumb of fresh ginger chopped
- 1 fennel sliced
- 3 turnips diced
- half a courgette diced
- 2 potatoes diced
- 1 parsnip diced
- 1 dash of balsamic vinegar
- 1 fluorescent mustard
- some spaghetti in pieces
- 2,5 litres vegetable stock
- herbs as desired: oregano, Italian herbs, basil or marjoram
- fresh herbs such as parsley or basil (optional)
Instructions
- Fry the onion and red pepper in a little olive oil.
- Add leeks and red pointed pepper and fry for at least 5 minutes with tomato paste and herbs as desired. I used Italian herbs, oregano and dried basil. The longer you let this simmer, the better the flavours are released. Add a dash of water when it threatens to burn.
- After a while, add the remaining small chopped vegetables and fry for a while until it softens a little and browns.
- Deglaze with the balsamic vinegar and add the stock and pieces of spaghetti. Bring to the boil and simmer for about 10 minutes until the vegetables and spaghetti are tender. For the last 5 minutes, cook the soup balls with them.
- Season the soup with salt and pepper, stir in the mustard.