Zucchini soup with vegan chicken

Food bowl


  • 120 grams of Miss Susta chicken mix
  • 40 grams of oil (preferably sunflower oil)
  • 240 ml (ice) cold water
  • 2 vegetable stock cubes
  • 2 zucchinis
  • 2 onions
  • 2 cloves of garlic
  • Broth for 1 liter
  • Black pepper to your own taste

Preparation method

  1. Mix the Miss Susta vegan chicken mix with the oil and ice-cold water to an even mass. Divide the mass into small proportions and make balls out of them.
  2. Bake the Miss Susta chicken balls and set aside.
  3. Cut the zucchini into cubes. Then finely chop the onion and garlic.
  4. Heat oil in a stockpot and fry the zucchini, garlic and onion for 5 minutes.
  5. Add 1 liter of water and the vegetable stock. Let it simmer for about 20 minutes.
  6. Puree the soup with a hand blender and serve with the chicken balls