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Vegan vegetable soup with meatballs

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Ingredients for 4 servings:

  • 1 liter of broth
  • 100 g rice
  • 1 pack of burger patties made from meat substitutes, e.g. Next Level Burger, 227 g each
  • 227 g carrot(s)
  • 227 g peas, frozen
  • 75 g parsnip(s)
  • 1 tbsp chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

In a separate pot, cook the rice according to the package instructions. Meanwhile, peel the carrots and parsnips and chop them into small pieces. In another pot, simmer in the broth for about 6-7 minutes. Form the minced meat substitute into small balls and add them along with the peas. Cook over medium heat. The balls will initially float to the top; once they begin to sink slightly (after about 10 minutes), they are cooked. Cut the chives into small rings and sprinkle them over the soup. Season to taste with a little sugar and salt. Approx. 350 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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