Easy vegetable and dumpling soup (+video)

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:

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.
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.

Read more...

Vegan Recipes