



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 führer! 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:

5 large heaping Tbsp all-purpose flour (add a bit more, if you want firmer dumplings)

½ tsp salt

½ cup / 120 ml water

1 Tbsp (olive) oil

(½ tsp dried rosemary)





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





Tip: You can also omit the salt and use vegetable bouillon cubes instead.





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 whisk. Add oil and whisk again. The dumpling batter should be a creamy mixture, almost like a thicker sour cream. 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 on a medium heat for 7 - 10 minutes. In the end, add chopped parsley and finely chopped garlic clove. Taste for salt and serve.





Find more cozy soups HERE!



