White Meatball Meatless Soup

Indulge in a hearty and comforting bowl of White Meatball Meatless Soup, a delicious plant-based twist on a classic favorite. This creamy soup is loaded with tender chunks of potato, cauliflower florets, and fresh spinach, all simmered to perfection in a rich blend of vegetable broth and velvety coconut milk. Topped with golden-browned plant-based meatballs, each spoonful is packed with flavor and wholesome ingredients. Seasoned with aromatic thyme, bay leaves, and a hint of garlic, this satisfying soup is not only dairy-free but also perfect for vegans. Ready in just 45 minutes and easy to prepare, it's the ideal choice for a weeknight dinner or a cozy lunch. Don’t forget to add a sprinkle of fresh parsley for a vibrant garnish that elevates every bite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Plant-based meatballs
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 2 cups Cauliflower, chopped into small florets
• 5 cups Vegetable broth
• 1 cup Full-fat coconut milk
• 2 medium Potatoes, diced into small cubes
• 1 teaspoon Thyme, dried
• 2 pieces Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 cups Spinach, fresh
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 3

Add the minced garlic and cook for an additional minute, taking care not to let it burn.

Step 4

Stir in the chopped cauliflower and diced potatoes, and sauté for 5 minutes to slightly soften the vegetables.

Step 5

Pour in the vegetable broth, coconut milk, thyme, bay leaves, salt, and black pepper. Stir well to combine.

Step 6

Increase the heat and bring the mixture to a gentle boil. Then reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes and cauliflower are fully cooked and tender.

Step 7

While the soup is simmering, heat a nonstick skillet over medium heat and cook the plant-based meatballs according to the package instructions until golden and heated through. Set aside.

Step 8

Add the fresh spinach to the soup pot and stir until wilted, about 1-2 minutes.

Step 9

Remove the bay leaves from the pot and discard.

Step 10

Ladle the soup into bowls and top each serving with 3-4 cooked plant-based meatballs.

Step 11

Garnish with fresh parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	(2682.2g)

Amount per serving	% Daily Value*
Calories	2185.5

Total Fat 124.0g	0%
Saturated Fat 61.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 7619.0mg	0%
Total Carbohydrate 185.3g	0%
Dietary Fiber 51.6g	0%
Total Sugars 46.0g
Protein 109.8g	0%

Vitamin D 0IU	0%
Calcium 818.4mg	0%
Iron 28.7mg	0%
Potassium 7342.5mg	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: 48.6%

Protein: 19.1%

Carbs: 32.3%