No-Chicken Soup with Vegan Matzoh Balls
A simple, restorative soup
2
people
Ingredients
For the Soup
- 2 carrots - peeled and cut into large chunks
- 2 celery - sticks, cut into chunks
- 2 onions - large, peeled and cut into chunks
- 8 cloves garlic - peeled, cut in half
- 8 mushrooms - I used chestnut, wiped clean and cut in half
- 2 tsp salt
- ½ tsp turmeric - powdered
- 6 cups water
Matzoh Balls
- ½ matzoh meal
- ½ cup plain yogurt - vegan
- ½ tsp parsley - finely chopped
- 1 tsp salt
Instructions
To make the soup
- Place all the ingredients for the soup in a large pan, bring to a boil then turn down to a gentle simmer
- Simmer for an hour and half.
- Strain the soup, discarding the vegetables (or reserving them and making vegetable patties with them)
- Serve with matzo balls
To make the matzo balls
- Add all the ingredients to a large mixing bowl and combine thoroughly
- Cover and refrigerate for at least an hour or overnight.
- Bring a pan of salted water to a brisk simmer
- Whilst the pan is heating up, roll the matzo ball dough into walnut sized balls
- Drop into the pan of water and simmer for 40 minutes
- Serve in the soup.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.