“Hochzeitssuppe” takes a lot of time to make and is considered a delicacy, especially in Northern Germany and the region called “Lüneburger Heide”. It is usually made with lots of beef and eggs, however, here is a vegan recipe for you to try. Germans love their soup. It can be fulfilling and very enjoyable- especially on a cold day. Guten Appetit!
Vegan Hochzeitssuppe – German Wedding Soup
Ingredients
For the Soup
- 1 sweet onion finely diced
- 2 carrots small cubes
- ¼ celery root may substitute with 1 parsnip, finely diced
- 1 leek thin rings
- 1000 mg beyond meat ground "beef"
- 200 g peas (frozen ok)
- 500 g white asparagus optional
- 2 bay leaves
- 1 tsp whole pepper kernels
- 1 tsp juniper berries (Wacholderbeeren) may omit
- 3 cloves
- salt to taste
- 1 bundle parsley
- 1 cup soup noodles
For vegan Eierstich
- 400 g (14 oz) Firm Tofu cut in cubes
- 1 dash nutmeg, ground optional
- ½ tsp kala namak (black salt) optional
For the semolina dumplings (optional)
- 250 mL soy milk
- 30 g vegan butter
- salt
- 1 dash nutmeg, ground
- 100 g semolina
- 1 egg replacement 50mL aquafaba
"Meatballs"
- 1 pack balls from ground vegan beef or pre-made vegan meatballs
Instructions
Prepare the soup base
- Clean / peel and finely dice / cut the onions, carrots, celery root (or parsnip), leek.
- In a large soup pot, heat a splash of oil over medium heat. Add the onion and sauté for 3–4 minutes until translucent.
- Add the diced carrots, celery root/parsnip, and leek. Sauté another 5 minutes to develop flavor.
- Add the Beyond Meat ground “beef” to the pot, breaking it apart with a spoon. Cook until lightly browned.
- Pour in enough vegetable broth (or water) to cover everything generously (about 2–2.5 liters).
- Add bay leaves, whole pepper kernels, juniper berries (if using), and cloves.
- Season with salt to taste.
- Bring the soup to a gentle simmer and cook for 25–30 minutes.
- Add the peas and cook 5 more minutes.
- If using white asparagus, chop it into bite-sized pieces and add during the last 10–15 minutes of cooking.
- Remove bay leaves, cloves, and juniper berries before serving.
Cook the Soup Noodles
- In a separate pot, cook the soup noodles according to package directions.
- Drain, rinse briefly with cold water, and set aside.
- Tip: Keeping the noodles separate prevents them from absorbing too much broth.
Prepare the Vegan Eierstich (Tofu “Egg Custard”)
- Cut firm tofu into small cubes (1/2 inch)
- Add a dash of nutmeg and kala namak (for gentle “egg” aroma).
- Add cubes into soup in the very end
Make the Semolina Dumplings (Optional)
- Heat the soy milk with vegan butter, a pinch of salt, and a dash of nutmeg until the butter melts.
- Stir in the semolina while whisking to avoid lumps.
- Remove from heat and allow to cool for 5–10 minutes.
- Mix in the egg replacement
- With damp hands, form small dumplings (they will expand slightly in the soup).
- Gently simmer them in the soup for 10 minutes until firm.
Prepare Vegan “Meatballs”
- Use either pre-made vegan meatballs or shape small balls from vegan ground beef.
- Pan-fry or bake until browned and fully cooked then add to the soup.
Final Assembly
- Add the cooked noodles, tofu Eierstich cubes, (semolina dumplings), and vegan meatballs to the soup as last step.
- Finish with finely chopped fresh parsley.
- Taste and adjust seasoning with more salt or pepper if needed.
Notes
This traditional German feast soup is typically served at special events or even weddings, but in our plant-based kitchen, every Sunday dinner or cozy winter evening deserves a bit of celebration. Light, fragrant, and full of nostalgic charm, this vegan version captures all the warmth of the original with none of the animal products.
Tried this recipe?Let us know how it was!
