Vegetable Dumpling Soup
featured in Hearty Stews That Will Fill You Up
Cozy up with a bowl of this comforting Vegetable Dumpling Soup, filled with soft, chewy dumplings and hearty vegetables in a flavorful broth. This dish is sure to warm you up from the inside out.
Tasty Team
95% would make again
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Inspired by hotforfoodblog.com
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 6 servings
- 1 cup flour (125 g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons olive oil, divided
- ½ cup warm water (120 mL)
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon dried dill
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon pepper
- 2 cups potato (400 g), diced
- 6 cups vegetable broth (1 L)
- 2 dried bay leaves
- finely chopped fresh parsley, for garnish
Nutrition Info
- Calories 185
- Fat 2g
- Carbs 35g
- Fiber 3g
- Sugar 3g
- Protein 4g
Estimated values based on one serving size.
Preparation
- In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
- In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
- Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
- Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
- Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
- Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
- To serve, garnish with lots of fresh parsley.
- Enjoy!
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Inspired by hotforfoodblog.com