Hearty Vegetarian Supper Soup Recipe

About this recipe

A comforting and flavorful vegetarian soup packed with vegetables, herbs, and plant-based protein. Perfect for a satisfying dinner with a side of crusty bread.

Ingredients

• 50G Picard Chopped Flat Parsley
• 395G D'Aucy Chopped Spinach
• Pack Tray Of 30 Medium Free Range Eggs
• 227G Paxo Golden Breadcrumbs
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 stick Organic Celery Stick
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 50G Pepper Black Ground BWFO
• 125G Daylesford Organic Brandy Butter
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tropical Sun Onion Powder
• - Schwartz Italian Seasoning
• 500 G Trs Green Lentils
• - Greenfields Oregano
• 500G Clover Spread

Instructions

1. 1. In a large bowl, mix 1 egg, 2 tablespoons water, 1/2 cup bread crumbs, 1/4 teaspoon salt, 1 tablespoon chopped parsley, and 1/4 teaspoon black pepper until well combined. Form the mixture into small walnut-sized balls.
2. 2. Heat 2 tablespoons butter in a large Dutch oven over medium heat. Add the balls and cook until browned on all sides, about 5-7 minutes. Remove the balls and set aside.
3. 3. In the same Dutch oven, add 2 cups vegetable broth, 1 can diced tomatoes (with juices), 1/4 cup diced celery, 1 teaspoon Italian seasoning, and 1/4 cup chopped parsley. Bring the mixture to a boil.
4. 4. Reduce the heat to low, cover, and let the soup simmer for 20 minutes, stirring occasionally.
5. 5. Add the browned balls to the soup and continue to simmer for another 20 minutes, allowing the flavors to meld together.
6. 6. If desired, stir in 1/2 cup chopped spinach during the last 5 minutes of cooking.
7. 7. Serve the soup hot with a side of crusty bread for a hearty and satisfying dinner.