Passover is a time that can typically be difficult for vegans as many staple vegan foods are forbidden, such as beans, soy, bread and pastas, peanuts and corn. A classic Passover dish, and one that is loved world wide is the Matzo Ball Soup, but the problem is that the broth is made with chicken and the Matzo balls are made with eggs, making this dish as un-vegan as it gets. If you’ve ever had matzo ball soup, you know what I mean when I say it’s a classic and can be enjoyed all year round, not just during Passover.
It is for these reasons that I was itching to try my hand at a vegan version of this comforting, yet classic soup. I grew up on home made matzo ball soup, looking forward to Passover each year just to have it and begging my mother to make it during the year. Whenever she’d make it, you would have almost believed that it didn’t happen, we devoured it so fast. I knew I had big shoes to fill when attempting this recipe, and I wasn’t willing to settle until it was perfect. While I did use a tiny bit of oil to sauté the onion in the recipe posted below, if you’re looking for a fat-free version, feel free to sauté the onion in a bit of the vegetable broth instead.
Disclaimer: This soup may or may not fit your description of Kosher for Passover. It does not contain any ingredients forbidden to consume, however the ingredients also are not certified KforP. As well, be mindful when selecting a vegetable broth, as some contain wheat ingredients or additives that are not accepted on Passover. Enjoy this soup during the holidays or any time during the year!
As always, I’d love to see how your version turns out! Please tag The Vegan Jetsetter in your photos and use #theveganjetsetter <3
- 1 litre and 1 3/4 cups of low sodium vegetable broth
- 5 stalks of celery, sliced
- 2 medium turnips, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 yellow onion, diced
- 1 package of sliced mushrooms
- 1 large handful of fresh parsley
- 1 tbsp extra virgin olive oil
- 1 tbsp of salt (or to taste)
- 2 bay leaves
- freshly ground pepper to taste
- For the matzo balls, I used this recipe from Follow Your Heart
- In a large pot, sautée onion in olive oil on med-high until clear.
- Add carrots, celery, salt and 1 cup of broth. Let simmer for 3-5 minutes.
- Add mushrooms, turnip, parsley, bay leaves and the rest of the broth and bring to a boil. Season with freshly ground pepper to taste.
- Lower heat and let simmer until vegetables are fully cooked through.