Vegetable Dumpling Soup
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recipe by Cormac Walsh
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- Total Time
- 45mins
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- Serves
- 6
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- Calories
- 265
A hearty filling winter soup! I ended up adding some extra carrots and some celery too!
Inspired by: https://tasty.co/recipe/vegetable-dumpling-souprecipe updated Oct 30, 2019
Ingredients
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- Onion
- 1
-
- Garlic clove
- 2
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- Potato
- 480 g
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- All purpose flour
- 130 g
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- Baking powder
- 1 teaspoon
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- Salt
- ½ teaspoon
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- Olive oil
- 4 tablespoons
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- Water
- 120 ml
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- Carrot
- 2
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- Dill
- 1 teaspoon
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- Dried sage
- ½ teaspoon
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- Dried thyme
- ½ teaspoon
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- Black pepper
- ½ teaspoon
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- Vegetable stock
- 1.45 L
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- Bay leaves
- 2
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- Fresh parsley
- as needed
Tools
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Spatula
-
Stove
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Large saucepan
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Large mixing bowl
Step preview
- Add all purpose flour, baking powder and salt to a clean large mixing bowl
- Mix well
- Form a well with tablespoon
- Add olive oil and water to the dough
- Mix until dough forms
- Cover with kitchen towel then set aside
- Add olive oil to a clean large saucepan
- Heat - medium heat
- Add onion and carrot to the large saucepan
- Cook until translucent - 5 min, medium heat
- Add garlic clove, dill, dried sage, dried thyme and black pepper to the large saucepan
- Cook until fragrant - 3 min
- Add potato, vegetable stock and bay leaves to the large saucepan
- Boil - 5 min, high heat
- Reduce - medium-high heat
- Simmer until just cooked - 8 min, medium-high heat
- Spoon dough into large saucepan one by one
- Simmer until just cooked
- Garnish with fresh parsley
- Serve