Vegan Vegetable and Dumpling Soup

4 Servings 25 min Cook

Macros/Serving: 326 Calories

Ingredients

5 Tbsp Wheat Flour
1 1/2 Tsp Salt
1/2 Cup Water
4 Tbsp Olive Oil
2 Medium (2-1/2" dia) Onions
3 Large (7-1/4" to 8-/1/2" long) Carrots
0 Grams Bay Leaf
1/2 Tsp Pepper
4 Clove Garlic
2 Tsp Dill Weed
6 1/2 Cup Water
3 Potato medium (2-1/4" to 3-1/4" dia) Potato
2 Sprig Parsley

Directions

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.

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).

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.

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