Vegetarian Pizza Soup with Soy Meatballs

Ingredients

• 120 g soy meatballs
• 1 red bell pepper
• 1 Red Onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 400 g diced tomatoes (canned)
• 100 g Corn (canned; drained weight)
• 250 ml vegetable broth
• Salt
• Pepper
• 150 g pita bread
• 1 tsp herbs de Provence
• a handful basil leaves
• 1 ball mozzarella (125 g; 45% fat in milk)

Instructions

1. 1.

   Pour 350 ml hot water over soy meatballs in a bowl and cover for about 10 minutes to rehydrate. Meanwhile, clean, wash, and finely dice the bell pepper. Peel the onion and garlic and chop them small.

2. 2.

   Heat 2 tbsp oil in a pot. Sauté the pepper, onion, and garlic for 2–3 minutes over medium heat. Drain the soy meatballs and add them with tomatoes, corn, and broth to the pot. Season with salt and pepper and simmer gently for 7–8 minutes.

3. 3.

   While the soup simmers, line a baking sheet with parchment paper. Brush the pita bread with remaining olive oil, sprinkle with herbs de Provence and ½ tsp salt, cut into pieces, and place on the sheet. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 6–7 minutes.

4. 4.

   Wash basil, pat dry, and tear leaves slightly smaller. Cut mozzarella into pieces. To serve, ladle soup into bowls, top with mozzarella and basil, and serve alongside the toasted pita.