Cream of leek soup with Plant-based Balls

approx. 50 Min.
Total time
approx. 30 Min.
Preparation time


800 g

«The Green Mountain»-Plant-based Balls

1000 g


250 g

onions, finely chopped

2 Stk.

garlic cloves, finely chopped

250 g

carrots, finely diced

100 g

sunflower seeds

30 g

wheat flour

1500 ml

vegetable stock

1000 ml

vegan cream

1 Stk.

organic lemon

Other ingredients:

vegetable oil


salt, pepper

parsley to garnish

So, here’s what you do:


Cut the leek in half lengthwise, wash well and cut into fine strips. Stew with the onions, garlic, carrots and sunflower seeds in some vegetable oil.


Fry until colourless, sprinkle with the wheat flour and add the vegetable stock. Add the vegan cream and simmer for 10 minutes.


Finally, refine with some lemon zest and juice. Season to taste with salt, pepper and nutmeg.


Sauté the «The Green Mountain»-Balls for 8-10 minutes over medium heat or roast at 180°C.


To serve, arrange the vegan leek soup in deep plates, add «The Green Mountain»-Balls and garnish with parsley.

Tip: The balls pair well with any cream soup. Depending on the season, leek can be replaced by savoy cabbage, broccoli or pumpkin; to name a few.

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