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Vegan Matzo Ball Soup

Serves 6-8

Matzo Balls 

*Makes 12 Matzo Balls

  • ¼ C. ground flax seeds
  • 1 C. purified water
  • 1 C. organic Matzo Meal
  • ¼ C. quinoa flakes or flour
  • 1 ½ tsp. Himalayan Salt or Transformational Salt
  • ¼ tsp. ground black pepper

Optional: 1/4 tsp. dried dill

Place water in a large pot and bring to a boil over high heat.  Meanwhile, place the ground flaxseeds in a bowl with 3/4 cup plus 2 tablespoons of the purified water and stir well.  Add the remaining matzo ball ingredients and mix well.  Form into a loaf.  Add a small amount of additional water, if necessary, to hold the loaf together.  You are looking for a slightly moist consistency, just enough to have all the ingredients come together.  Transfer to a clean, dry cutting board.  Pinch off twelve equal portions to form balls about 1 inch in diameter. Place the matzo balls in the boiling water.  Lower the heat to medium-high.  After a few minutes, the matzo balls will rise to the top.  Cook for an additional 45 minutes.

Soup

  • 7 C. vegetable stock
  • 1 C. thin-sliced celery
  • 1 1/4 C. thin-sliced carrot (1/2 inch slices)
  • 1 C. thin-sliced cremini or baby portabella mushrooms, raw or marinated in olive oil and salt
  • 2 tsp. Himalayan Salt or Transformational Salt (or to taste)
  • ½ tsp. ground black pepper
  • 1 1/2 Tbsp. minced Fresh Dill
  • 1 Tbsp. Cold-Pressed Coconut Oil
  • Optional: 1 tsp. hing

Heat vegetable stock to desired temperature (staying at 115 degrees F or under to keep it raw). When the matzo balls are done cooking, transfer them to the pot of soup broth.  Add thin-sliced vegetables, salt, pepper, hing, fresh dill, and coconut oil. Serve one or two matzo balls per serving of soup.

 

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