Lenten soup with vegetables and mushroom meatballs

Lentil soup with vegetables and mushroom meatballs

Lentil soup is a perfect choice for those days when we want to enjoy a healthy yet flavorful dish. This recipe for soup with vegetables and mushroom meatballs brings together a delicious combination of ingredients, and the secret to perfect meatballs lies in the preparation method. Over the years, this recipe has evolved and been adapted by many, with each cook having their own version. So, let’s discover together how we can prepare this delicious soup!

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Number of servings: 6

Ingredients:

For the soup:
- 2 carrots
- 1 parsley root
- 1 slice of celery
- 1/2 red bell pepper
- 1/2 green bell pepper
- 100 grams of chopped cabbage
- 1 yellow onion
- 4 cloves of garlic
- 1 large tomato
- Sunflower oil, for sautéing
- Salt and pepper, to taste
- Thyme, to taste

For the meatballs:
- 400 grams of champignon mushrooms
- 6 tablespoons of white flour
- Oregano, to taste
- Chopped parsley, to taste
- Salt and pepper, to taste

Preparation:

1. Preparing the vegetables: Start by cleaning and washing all the vegetables. Dice the carrots, parsley root, and celery, while the bell peppers should be seeded and cut into julienne strips. Finely chop the onion and garlic.

2. Boiling the vegetables: In a large pot, add 3 liters of cold water and put the diced vegetables (carrots, parsley root, celery) to boil. Once the water starts to boil, foam will form on the surface, which you can skim off and discard. This step helps remove impurities.

3. Preparing the mushrooms: Clean the mushrooms and wash them well, then boil them for 10 minutes in salted water. After this time, drain them well to remove excess water.

4. Sautéing the vegetables: In a pan, add the oil and sauté the onion and garlic over low heat until they become translucent. Be careful not to burn them, as this could make them bitter. Then, add the bell peppers and chopped cabbage, continuing to sauté the vegetables until they soften.

5. Combining the ingredients: Once the vegetables in the pot are almost cooked, add the sautéed vegetable mixture. Add warm water if necessary and let the soup simmer on low heat.

6. Preparing the meatballs: In a bowl, pat the boiled mushrooms with kitchen towels to absorb excess water. Then, finely chop them using a blender. Add salt, pepper, oregano, chopped parsley, and finally, the flour. Mix the composition well until it becomes homogeneous, then form small meatballs.

7. Boiling the meatballs: When the soup starts to boil, turn off the heat and carefully add the meatballs. Cook them on low heat until they rise to the surface. This step is essential to prevent them from breaking apart.

8. Seasoning the soup: After the meatballs have risen, season the soup with salt, pepper, and thyme to taste. Add chopped parsley for a fresh aroma.

9. Resting the soup: Remove the pot from the heat, put on the lid, and let it rest for 10 minutes. This step will allow the flavors to blend perfectly.

10. Serving: The soup is served hot, alongside a slice of fresh bread, and for an extra flavor boost, you can add a little lemon juice or hot pepper, depending on your preferences.

Useful tips:
- If you want to make a nutrient-rich soup, you can add other vegetables such as zucchini or cauliflower.
- Substitute white flour with oat or almond flour for a gluten-free version that will add a distinct flavor.
- If you prefer a spicier soup, add a chopped hot pepper to the sautéed vegetable mixture.

Nutritional benefits:
This soup is rich in vitamins and minerals, with a low calorie content, making it ideal for a healthy diet. Mushrooms are an excellent source of plant-based protein and antioxidants, while the vegetables provide fiber, essential for digestion.

Frequently asked questions:
- Can I substitute mushrooms with another ingredient? Yes, you can use tofu or seitan to create a different version of the meatballs.
- How can I store the soup? You can keep the soup in airtight containers in the refrigerator for 2-3 days. It can also be frozen for later use.
- Is this recipe suitable for vegans? Absolutely! This is a fasting recipe and contains no animal-derived ingredients.

Recommended pairings:
This soup pairs excellently with a fresh summer salad or a slice of garlic toast. You can also enjoy a glass of dry white wine to complete the meal.

In conclusion, this lentil soup with vegetables and mushroom meatballs is not only delicious but also healthy, making it an excellent choice for days when we want to maintain a clean and nourishing diet. I invite you to try it and enjoy its unique flavors!