Vegetable Dumpling Soup
Serves
6
Total Time
45mins
Calories
266
A hearty filling winter soup! I ended up adding some extra carrots and some celery too!
- Potato480 gdiced
- Onion1diced
- Garlic clove2minced
- All purpose flour130 g
- Baking powder1 teaspoon
- Salt½ teaspoon
- Olive oil4 tablespoons
- Water120 ml
- Vegetable stock1.45 L
- Bay leaves2
- Fresh parsleyas needed
- Carrot2diced
- Dill1 teaspoon
- Dried sage½ teaspoon
- Dried thyme½ teaspoon
- Black pepper½ teaspoon
Ingredients
- 1. In a small mixing bowl, combine flour, baking powder, and salt with a spatula
- 2. Form a well in the middle of the dry mixture and add olive oil and warm water
- 3. Mix until dough forms in to a sticky ball
- 4. Cover with kitchen towel then set aside
- 5. In large pot or Dutch oven, add the olive oil over medium heat
- 6. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent
- 7. Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant
- 8. Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil
- 9. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through
- 10. Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter
- 11. Let dumplings simmer for about 10 minutes, or until chewy and cooked through
- 12. Garnish with fresh parsley
- 13. Serve
Method
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