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🍲 Creamy potato soup with fried Vemondo meatballs

452 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 2 pc.
• potatoes, mainly waxy 750 g
• carrots 1 pc.
• celeriac 200 g
• leek 0.25 pc.
• margarine, vegan 1 tbsp
• white wine, dry 100 ml
• vegetable broth 1 L
• oil 2 tbsp
• vegan snack meatballs 180 g
• salt pinch
• pepper, black ground pinch
• marjoram, dried 1 tsp
• nutmeg, ground pinch
• vegan fresh spread, plain 100 g
• chives, fresh 20 g

Instructions

1. 1. Halve the onion and peel it. Cut the onion into fine cubes.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Wash the potatoes, carrot, and celery. Peel the vegetables and cut them into cubes.
4. 4. Halve the leek, wash it, and cut it into cubes.
5. 5. Heat 1 tbsp of margarine in a pot over medium to high heat.
6. 6. Sauté the diced onions until translucent.
7. 7. Add the chopped garlic, potatoes, carrot, celery, and leek to the pot.
8. 8. Sauté the vegetables for approx. 3 minutes.
9. 9. Deglaze the mixture with white wine.
10. 10. Pour in the broth.
11. 11. Bring the soup to a boil.
12. 12. Let the soup simmer for approx. 15–20 minutes.
13. 13. Heat oil in a frying pan over medium heat.
14. 14. Fry the Vemondo mini meatballs for approx. 3 minutes.
15. 15. Puree the finished potato soup until smooth.
16. 16. Season the soup with salt, pepper, marjoram, and nutmeg.
17. 17. Stir the vegan spread into the soup.
18. 18. Wash the chives and shake them dry.
19. 19. Cut the chives into fine rings.
20. 20. Fill the creamy potato soup into bowls.
21. 21. Place the fried Vemondo meatballs on top of the soup.
22. 22. Garnish the soup with the chive rings and serve.

Nutrition per serving

• kcal: 452
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 48 g