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Vegan Hochzeitssuppe - German Wedding Soup

Dr. Baiduc, plant-based doctor, vegan doctorBettina Chrysofakis-Baiduc
5 from 1 vote
Print Recipe
Servings 0

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

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.
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