Sephardic-Style Vegan Matzo Ball Soup
Author: 
Recipe type: Passover
Cuisine: Jewish / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
No matter how you celebrate, the Passover Seder doesn't seem complete without matzo ball soup. Here's a Sephardic-inspired matzo ball soup that's completely vegan.
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 2 large or 3 medium leeks, white and palest green parts only, halved lengthwise and cut into 1/4-inch thick slices
  • 2 medium potatoes, peeled and diced
  • 3 medium carrots, sliced
  • 3 medium stalks celery, diced
  • 8 ounces white or brown mushrooms, cleaned, stemmed, and sliced
  • 8 cups vegetable stock or water, or a combination (see note)
  • 2 medium white turnips, peeled and diced
  • 1 to 1½ cups diced ripe tomatoes (about 2 medium)
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper
  • Vegan Matzo Balls
Instructions
  1. Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium-low heat until the leeks are limp, about 8 minutes.
  2. Add the potatoes, carrots, celery, mushrooms, stock, paprika, and cumin; stir together. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 25 minutes.
  3. Add the turnips and tomatoes. Season with salt and pepper, and simmer 10 minutes longer.
  4. Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with 3 to 4 matzo balls each bowl.
Recipe by VegKitchen at https://www.vegkitchen.com/moroccan-style-matzo-ball-soup/