Vegetable Dumpling Soup Recipe
This soup is packed with flavor! It screams vegetarian comfort food!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American
Keyword: dumpling, soup, vegan, vegetable, Vegetarian
Servings: 4
Calories: 213kcal
Author: Leigh Harris
For the dumplings:
- 5 heaping tablespoons all-purpose flour
- 1/2 tsp salt
- 1/2 cup water
- 1 tablespoon olive oil
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 large carrots, sliced into 1/2 inch pieces
- 2 stalks with leaves celery , sliced into 1/2 inch pieces
- 2 bay leaves
- 1/2 teaspoon fresh ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons dried dill
- 6 cups vegetable stock
- 3 medium potatoes, diced into 1/2 inch pieces
- 1-1 1/2 teaspoons salt
- 1/2 cup fresh parsley, chopped
Prepare the dumpling dough by combining the flour with salt, add water and stir. Add oil and stir again. Set aside until the soup is ready.
Heat a thick-bottomed pot.
Add oil and chopped onions. Saute for about 2-3 minutes.
Add carrots and celery, and saute for about 5 minutes.
Add bay leaves, black pepper, garlic and dried dill. Stir and saute for about 2 minutes.
Add the vegetable stock and salt, cover and bring to a boil, cook until the carrots are slightly tender about 10 minutes.
Add the potatoes, cover and cook until fork-tender, about 10 minutes
Add the dumplings a teaspoon at a time by carefully sliding them into the boiling soup. Continue, until you finish the dough. When all the dumplings are added, cover the pot with a lid and boil gently for 8-10 minutes.
Add the chopped parsley, taste for salt and pepper.
Serve and enjoy!
Calories: 213kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 2634mg | Potassium: 916mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10433IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 6mg