Vegan Matzo Ball Soup with Fresh Spring Herbs and Vegetables
A comforting plant-based twist on the classic Jewish soup, featuring light and fluffy chickpea flour matzo balls floating in a rich vegetable broth. Brightened with fresh dill, chives, and tender spring vegetables for the perfect seasonal bowl.
Ingredients
- 150g chickpea flour
- 60ml olive oil
- 120ml unsweetened oat milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- 2 tablespoons fresh dill, finely chopped, plus extra for garnish
- 2 litres vegetable stock
- 2 medium carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 1 medium leek, white and light green parts, sliced
- 1 medium parsnip, peeled and diced
- 200g baby spinach
- 4 cloves garlic, minced
- 1 tablespoon olive oil for sautéing
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
In a mixing bowl, combine chickpea flour, baking powder, salt, turmeric, and 2 tablespoons of chopped fresh dill. Stir well to combine.
Add olive oil and oat milk to the dry ingredients and mix until a thick, slightly sticky dough forms. Cover and refrigerate for 20 minutes to firm up.
In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add the leek, carrots, celery, and parsnip. Sauté for 5-6 minutes until slightly softened.
Add the minced garlic and cook for another minute until fragrant.
Pour in the vegetable stock, add the bay leaf, and bring to a boil. Reduce heat to a gentle simmer.
Remove the matzo ball mixture from the refrigerator. With wet hands, roll the dough into 12 equal balls, about the size of a walnut.
Carefully drop the matzo balls into the simmering broth. Cover the pot and cook for 25-30 minutes without lifting the lid, allowing the matzo balls to cook through and expand.
Remove the bay leaf. Add the baby spinach and stir gently until wilted, about 2 minutes.
Season with black pepper and adjust salt to taste.
Ladle soup into bowls, ensuring each serving has 2 matzo balls. Garnish generously with fresh dill, chives, and parsley before serving.
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