Vegan Matzo Ball Soup with Spring Vegetables
This vegan matzo ball soup recipe is chock-full of spring vegetables, and the perfect prelude to the Passover Seder dinner. But more importantly, it’s vehicle for delicious Vegan Matzo Balls. Photo by Susan Voisin (FatFree Vegan Kitchen), from Vegan Holiday Kitchen. As an alternative to this Ashkenazik-style soup, try Moroccan-Style Vegan Matzo Ball Soup.
Serves: 8 to 10
- 1 1/2 tablespoons olive oil or other healthy vegetable oil
- 1 medium onion, finely chopped
- 1 medium potato, peeled and finely diced
- 2 medium carrots, finely diced
- 2 medium celery stalks, finely diced
- Handful of celery leaves
- 2 cups finely chopped cauliflower
- 32-ounce carton vegetable broth, preferably low-sodium
- Salt and freshly ground pepper to taste
- 1 cup firmly packed, finely shredded lettuce, or baby spinach leaves
- 2 to 3 tablespoon minced fresh dill, or to taste
- 2 scallions (green parts only) or a small bunch of chives, minced
- Vegan Matzo Balls
Heat the oil in a large soup pot. Add the onion and and sauté over medium heat until golden.
Add the potato, carrots, celery, and celery leaves, cauliflower, vegetable broth, and 2 cups water. ring to a boil. Simmer gently over medium heat, covered, for 15 minutes, or until the vegetables tender but not overcooked.
Season with salt and pepper and remove from the heat. Allow the soup to stand off the heat for two hours or longer to develop flavor.
Just before serving, heat the soup through. Add the remaining ingredients and simmer over very low heat for 10 to 15 minutes. Add more water if the vegetables seem crowded, then adjust the seasonings. Serve with Vegan Matzo Balls.