Vegetable Dumpling Soup Recipe
This soup is packed with flavor! It screams vegetarian comfort food!
Servings: 4
Calories: 213kcal
Ingredients
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
Instructions
- 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!
Nutrition
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