This soup is cheap, easy, and delightfully filling. If my 14-year-old can make this, then so can you! That simple. Check out our popular Tomato Basil Soup!
Vegetable Dumpling Soup
Prepare the dumpling dough: Combine the flour with salt, add water and stir. Add 1 tablespoon of olive oil and stir again. Set aside. Prep the vegetables. I always add the celery leaves, it adds so much flavor! Don’t throw them away…ever. Heat a heavy-bottomed pot or dutch oven over medium-high heat. Add the olive oil and chopped onions. Saute for about 3-4 minutes. Add the carrots and celery 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 the pot and boil for about 10 minutes, until potatoes are cooked through. 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 and simmer gently for 8-10 minutes. Add the chopped parsley, taste for seasoning and add salt and pepper if needed. Hearty, healthy, full of vegetables and flavor! Also, try our Vegetarian Hot and Sour Soup.
Vegetable Dumpling Soup Recipe
Recipe inspired by Vegansandra
