Jan 26, 2015

Easy vegetable and dumpling soup (+video)


It's about time to share this easy dumpling soup recipe with you! Kind of weird, but I really can't remember if I was a fan of the dumpling soup as a child. I know I had nothing against it, but was it a meal that I was eagerly waiting for? One of my favorite foods in my childhood were macaronis with ketchup and pan-fried onions made by my grandmother. I called this dish "you know these things with the onions". I remember when we were visiting our grandparents, I instantly checked the kitchen cupboard when we arrived. I wanted to see if grandma had gathered the necessary seashell macaroni to make my favorite meal. I even pouted one time when grams made oatmeal porridge for morning instead of pasta! Oh, me. I also really loved soups as a child. One time I told my mom I want to eat my soup with a fork! Mom had no choice but to shrug her shoulders and hand me the fork. I was and am an unbelievable food f├╝hrer! And lets be honest - I loved almost every single food my mom and grandmas cooked. And they are the main reasons I have loved food since I remember.

But now I can say with no doubt that dumpling soup has reached into my top soups that I love to cook and eat. Vegans can make perfect dumplings without the need for eggs and I even used water instead of a plant milk this time. It worked just fine, but of course you can use plant milk if you have some in hand. In my 8 years of vegan cooking, I have discovered that eggs are absolutely not necessary in many dishes known to us as meals that definitely need eggs. You can make mouth-watering pancakes, dumplings and cakes without eggs. You can even cook a luscious omelette without eggs! Alright, I got the egg-thing off my chest and I'm ready to get back to this unbelievably good vegetable and dumpling soup. It's so delicious, that there's never enough servings.

When I am sadly washing the empty soup pot, I think how the dumplings were just enough firm but still tender. The carrots gave a divine sweet broth. Garlic added the needed funk and fresh parsley made everything 100% better. And of course, this soup is super cheap and really easy to make. Hurry up now and make the dumpling dough already!



Preparation time: 30 minutes

Serves: 4-6 people

Ingredients:

For the dumplings:

  • 5 heaping Tbsp all-purpose flour 
  • ½ tsp salt
  • ½ cup / 120 ml water (add a bit less, if you want firmer dumplings)
  • 1 Tbsp (olive) oil

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

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 stir. Add oil and stir again. The dumpling batter should be a creamy pourable mixture, almost like sour cream but not too thick. 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 for 7-10 minutes. In the end, add chopped parsley and finely chopped garlic clove. Taste for salt and serve.


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