Easy vegetable and dumpling soup (+video)


Easy vegetable and dumpling soup |VeganSandra - tasty, cheap and easy vegan recipes by Sandra Vungi

Easy vegetable and dumpling soup |VeganSandra - tasty, cheap and easy vegan recipes by Sandra Vungi

Ingredients:

  • 5 large heaping Tbsp all-purpose flour (add a bit more, if you want firmer dumplings) 
  • ½ tsp salt 
  • ½ cup / 120 ml water 
  • 1 Tbsp (olive) oil
  • (½ tsp dried rosemary)
  • For the soup: 
  • 3 Tbsp oil 
  • 2 onions 
  • 3 larger carrots (about 10 ½ oz / 300 g) 
  • 2 bay leaves 
  • ½ tsp ground black pepper 
  • 3 cloves of garlic + 1 clove for adding in the end 
  • 2 tsp dried dill 
  • 6 cups / 1400 ml boiling water 
  • 3 potatoes 
  • 1 - 1 ½ tsp salt 
  • bunch of fresh parsley
  • Tip: You can also omit the salt and use vegetable bouillon cubes instead.


Directions:

  1. We add the dumplings in the end, so it's best to start making the dumpling batter. It has to sit for some time to let the flour set a bit. To make the dumplings, combine flour with salt, add water and whisk. Add oil and whisk again. The dumpling batter should be a creamy mixture, almost like a thicker sour cream. Let the dumpling batter sit until you make the soup.
  2. Heat up a thick-bottomed pot. Add oil and chopped onions. Cook for a minute or two. Add carrots (cut into little pieces), bay leaves, ground black pepper, 3 cloves of chopped garlic and dried dill. Stir and cook for a couple of minutes. Add the boiling water and let the soup boil under a lid, until the carrots are halfway cooked (about 10 minutes). Add potato cubes and salt. Boil, until the potatoes are almost soft. Now start adding the dumplings. Take a teaspoon of dumpling dough and carefully slide it into the boiling soup. Continue, until you are out of the dough. If all the dumplings are added, cover the pot with a lid and let the soup boil on a medium heat for 7 - 10 minutes. In the end, add chopped parsley and finely chopped garlic clove. Taste for salt and serve.