Vegan Hearty Meatball and Potato Soup

Warm up your soul with this Vegan Hearty Meatball and Potato Soup, a comforting twist on a classic dish that's both plant-based and satisfying. Featuring tender vegan meatballs made from seasoned ground meat alternatives and flaxseed, coupled with hearty chunks of russet potatoes, carrots, and celery, this soup is a nourishing one-pot meal perfect for cooler evenings. The savory broth, infused with bay leaves and aromatic vegetables, ties the flavors together, creating a wholesome and flavorful experience. With a quick prep time and easy-to-follow steps, this vegan soup is ideal for weeknight dinners or meal prepping. Garnish with fresh parsley for a vibrant finish, and serve hot to enjoy a bowl of cozy perfection! Keywords: vegan meatball soup, hearty potato soup, plant-based comfort food, vegan dinner ideas, one-pot recipes.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams Vegan ground meat
• 0.5 cup Breadcrumbs
• 1 tablespoon Ground flaxseeds
• 2 tablespoons Water
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Yellow onion, chopped
• 3 cloves Garlic, minced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 3 medium Russet potatoes, peeled and diced
• 1.5 liters Vegetable broth
• 2 whole Bay leaves
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a small bowl, combine the ground flaxseeds and water. Mix well and set aside to form a flax egg.

Step 2

In a large mixing bowl, combine the vegan ground meat, breadcrumbs, flax egg, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix thoroughly until the ingredients are well combined.

Step 3

Shape the mixture into small meatballs, about 1 inch in diameter.

Step 4

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides. Remove and set aside.

Step 5

In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes.

Step 6

Add the minced garlic, diced carrots, and diced celery, cooking for an additional 5 minutes until the vegetables begin to soften.

Step 7

Add the diced potatoes to the pot, stirring to combine.

Step 8

Pour in the vegetable broth and add the bay leaves. Bring the soup to a boil, then reduce the heat to a simmer.

Step 9

Return the vegan meatballs to the pot, cover, and let simmer for 20 minutes or until the potatoes are tender.

Step 10

Remove the bay leaves and adjust the seasoning with more salt and pepper if needed.

Step 11

Stir in the chopped fresh parsley just before serving.

Step 12

Serve the soup hot, garnished with additional chopped parsley if desired.

Nutrition Facts

Serving size	(2946.9g)

Amount per serving	% Daily Value*
Calories	2314.4

Total Fat 87.9g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 6584.6mg	0%
Total Carbohydrate 319.6g	0%
Dietary Fiber 46.8g	0%
Total Sugars 45.4g
Protein 99.3g	0%

Vitamin D 0IU	0%
Calcium 613.6mg	0%
Iron 26.9mg	0%
Potassium 7614.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 16.1%

Carbs: 51.8%