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!
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Recipe Information
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)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for an additional minute, taking care not to let it burn.
Stir in the chopped cauliflower and diced potatoes, and sauté for 5 minutes to slightly soften the vegetables.
Pour in the vegetable broth, coconut milk, thyme, bay leaves, salt, and black pepper. Stir well to combine.
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.
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.
Add the fresh spinach to the soup pot and stir until wilted, about 1-2 minutes.
Remove the bay leaves from the pot and discard.
Ladle the soup into bowls and top each serving with 3-4 cooked plant-based meatballs.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7619 mg | 331% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 46.0 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 7342 mg | 156% | |
*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.
