Vegan Vegetable and Dumpling Soup

Ingredients

• Wheat flour

  Whole-grain

  5 tbsp or 38g

• Salt

  Table

  1 ½ tsp or 9g

• Water

  Plain, clean water

  ½ cup or 118g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  2 medium or 220g

• Carrots

  Raw

  3 large or 216g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  4 clove or 12g

• Dill weed

  Spices, dried

  2 tsp or 2g

• Water

  Plain, clean water

  6 ½ cup or 1.54kg

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Parsley

  Raw

  2 sprig or 2g

Directions

1. Start off by making dumpling dough. It has to sit for some time to let the flour rise a bit. To make the dumplings, combine flour with 1/2 tsp salt, add 1/2 cup water and stir. Add 1 tbsp oil and stir again. Let the dumpling dough sit until you make the soup.
2. Heat up a large pot over medium heat. Add oil and chopped onions. Cook for a minute or two. Add carrots (cut into little pieces), 2 bay leaves, ground black pepper, 3 cloves of chopped garlic and dried dill. Stir and cook for a couple of minutes. Add the water and let the soup boil under a lid, until the carrots are halfway cooked (about 10 minutes).
3. 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. When all the dumplings are added, cover the pot with a lid and let the soup boil for 7-10 minutes. In the end, add chopped parsley and finely chopped garlic clove. Taste for salt and serve.

Similar Foods

• Beef and Vegetable Soup
• Fontina Risotto with Chicken
• Slow Cooker White Chicken Chilli
• Balsamic Tomato Couscous
• Rivel Soup
• Pork Medallions with Chili-Maple Sauce