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VEGAN ALBONDIGAS SOUP
Equipment
- Large pot
- Mixing bowl
- Wooden spoon
Ingredients
For the "meatballs":
- 1 cup cooked quinoa
- 1/2 cup cooked brown rice
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 cloves garlic minced
- 1 tsp. ground cumin
- Salt and pepper to taste
- 1 tbsp. olive oil
For the soup:
- 1 tbsp. olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 3 carrots chopped
- 3 celery stalks chopped
- 6 cups vegetable broth
- 1 can 14 oz. diced tomatoes
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- In a
mixing bowl , combine the cooked quinoa, cooked brown rice, chickpea flour, nutritional yeast, chopped fresh parsley, chopped onion, minced garlic, ground cumin, salt, and pepper. - Mix everything together until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat 1 tbsp. of olive oil in a
large pot over medium-high heat. - Add the meatballs to the pot and cook for about 10 minutes, turning them occasionally until they are browned on all sides.
- Remove the meatballs from the pot and set them aside.
- In the same pot, heat another 1 tbsp. of olive oil over medium heat.
- Add the chopped onion, minced garlic, chopped carrots, and chopped celery to the pot.
- Cook the vegetables for about 5 minutes, or until they are tender.
- Add the vegetable broth, diced tomatoes, dried oregano, ground cumin, salt, and pepper to the pot.
- Bring the soup to a simmer and cook for about 15 minutes.
- Add the meatballs back into the pot and simmer for another 5 minutes.
- Serve the vegan albondigas soup hot with chopped fresh cilantro on top.
Notes
NUTRITIONAL FACTS:
Calories: 284 | Total Fat: 8g | Total Carbohydrates: 44g | Dietary Fiber: 10g | Protein: 12g
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
