Vegetable Dumpling Soup

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recipe by Cormac Walsh

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    245

A hearty filling winter soup! I ended up adding some extra carrots and some celery too!

recipe updated Oct 30, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    2
  • Potato icon
    Potato
    2 cups (480g)
  • All purpose flour icon
    All purpose flour
    1 cup (130g)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Olive oil icon
    Olive oil
    4 tbsp (59ml)
  • Water icon
    Water
    ½ cup (120ml)
  • Carrot icon
    Carrot
    2 (100g)
  • Dill icon
    Dill
    1 tsp (1g)
  • Dried sage icon
    Dried sage
    about ½ teaspoon (0g)
  • Dried thyme icon
    Dried thyme
    about ½ teaspoon (1g)
  • Black pepper icon
    Black pepper
    about ½ teaspoon (1g)
  • Vegetable stock icon
    Vegetable stock
    6 cups (1440ml)
  • Bay leaves icon
    Bay leaves
    2
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Stove
  • kCook icon Large saucepan
  • kCook icon Large mixing bowl

Step preview

  1. Add all purpose flour, baking powder and salt to a clean large mixing bowl
  2. Mix well
  3. Form a well with tablespoon
  4. Add olive oil and water to the dough
  5. Mix until dough forms
  6. Cover with kitchen towel then set aside
  7. Add olive oil to a clean large saucepan
  8. Heat - medium heat
  9. Add onion and carrot to the large saucepan
  10. Cook until translucent - 5 min, medium heat
  11. Add garlic clove, dill, dried sage, dried thyme and black pepper to the large saucepan
  12. Cook until fragrant - 3 min
  13. Add potato, vegetable stock and bay leaves to the large saucepan
  14. Boil - 5 min, high heat
  15. Reduce - medium-high heat
  16. Simmer until just cooked - 8 min, medium-high heat
  17. Spoon dough into large saucepan one by one
  18. Simmer until just cooked
  19. Garnish with fresh parsley
  20. Serve
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