Creamy Mushroom Soup with Vegetable Balls

2 servings Serving
20 MIN Duration
Easy Difficulty


1 pack Garden Gourmet Vegetable Balls
250 to 300 g mixed mushrooms (such as chanterelles, chestnut mushrooms, button mushrooms)
1 small carrot
1/4 fennel bulb
1 small onion
1000 ml vegetable stock (from 1 stock cube)
150 to 200 ml (vegan) cream
a few sprigs of thyme (for garnishing)
olive oil for frying
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Cut the carrot, fennel and onion into small pieces. Roughly chop the mushrooms. Sauté the vegetable mixture in the oil until the onion is translucent. Add the mixed mushrooms and bake them.

Add the stock and bring the soup to a boil. Add the cream, stir, bring back to the boil. Add some salt if necessary.

Fry the Garden Gourmet Vegetable Balls on all sides in a little bit of oil until light brown and divide them in soup bowls or plates.

Spoon the soup with mushrooms onto the balls and garnish with thyme.

Nutritional Information
Typical values
Per Serving
479.3 Kilocalories
29.8 grams
23.5 grams
30.4 grams