Italian Wedding Soup

Italian Wedding Soup Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

Ingredients

FOR DUMPLINGS

1 cup of raw buckwheat groats

½ cup Panko gluten free breadcrumbs or Spelt breadcrumbs

1 tbsp nutritional yeast

120 gr mushrooms minced about 1 cup

2 shallot onions minced

3 garlic cloves minced

2 tsp dry oregano

2 tbsp Brag liquid aminos

Black pepper to taste

Himalayan pink salt to taste

2 tbsp oil of your choice I use organic sunflower

FOR THE SOUP

1 L or 4 cups organic low sodium vegetable broth

2 tbsp organic low sodium organic Marigold Swiss Vegetable Bouillon or bouillon of your choice for extra flavor

4 cups of water

4 medium size carrots sliced

1 medium size onion cut into quarters

Small bunch of fresh Italian Parsley

150 gr/ 5oz organic baby spinach you may add more if you like

Garlic powder to taste

Black pepper to taste

Himalayan pink salt to taste

2 tbsp oil of your choice I use organic sunflower

1 zucchini

Instructions

1FOR DUMPLINGS

2Sauté minced mushrooms, onions, garlic, and black pepper while adding liquid aminos. Stir for few minutes until golden brown and take it off the heat.

3Bring two cups of water with 1 cup of buckwheat groats into boil. Reduce the heat and let it simmer under the lid for about 10 minutes until most of the water evaporates. You may check the package for instructions as well.

4Drain any leftover water and transfer and mix with the rest of the ingredients.

5Blend all thoroughly and adjust the taste.

6By using spoon or mini-ice scoop, start making the balls, two tbsp for per ball. Roll neatly in your palms and place on a ready tray or plate.

7When ready, set aside, or place into a refrigerator.

8FOR THE SOUP

9Bring the veggie broth and water into a boil. You may add bouillon by following the instructions on the package, the pends what brand are you using.

10Add onion and parsley tied with cotton string. Keep ¼ bunch to garnish few leaves into the soup later.

11Reduce the heat and cook for about 20minutes.

12In the meantime, make zoodles on a spiralizer.

13Remove the parsley bunch, bring into boil again, add the carrots and cook 20minutes longer.

14Now you may remove the onion as well, but it is up to you. If you like it, you can keep it.

15Add the spinach and let it simmer for 5 more minutes. Adjust the taste.

16Add the balls into the soup just before serving and only as many you are going to eat. They are going to start falling apart If they are left in the soup too long.

17Fill your bowls, add zoodles, and serve.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.