- 2 large eggs (about 70 grams (2.4 oz) each)
- 140 g (4.8 oz) coarse semolina
- Pinch of salt
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 large carrot, diced
- 1 medium leek (white part only), sliced
- 2 large garlic cloves, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 medium potatoes, cut into cubes
- 1.5 litres (6 cups) vegetable stock
- Fresh parsley, to garnish
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Welcome to our kitchen, where we’re about to embark on a culinary adventure with our mouthwatering Vegetarian Dumpling Soup Recipe. This comforting and nourishing soup is a celebration of wholesome ingredients and bold flavors, perfect for warming up on chilly days or satisfying your craving for a cozy meal. Bursting with hearty vegetables, tender dumplings, and aromatic herbs, this soup is sure to become a favorite in your household.
Dumplings have a rich and diverse culinary history, with variations found in cultures around the world. From Chinese potstickers to Italian gnocchi, dumplings are beloved for their versatility and comforting appeal. Our vegetarian dumplings pay homage to this global tradition while adding a modern twist with a hearty vegetable broth and an array of fresh ingredients. With each spoonful, you’ll savor the rich heritage and timeless appeal of this beloved dish.
Ingredients:
For the dumplings
For the soup
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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Instructions:
Start by making the dumpling mix. Beat the eggs in a medium bowl, then start adding the semolina gradually. Add the salt halfway through. Mix until you have a smooth paste and set aside. The mix will become thicker as it rests.
Meanwhile, make the soup. Heat the olive oil in a large, heavy bottomed pot that has a lid (a Dutch oven is perfect). Add the onion and saute over medium heat for 3-4 minutes until it softens.
Add the carrot and leek and continue to cook for 4-5 minutes, occasionally stirring.
Stir in the garlic, rosemary and thyme and continue to cook for another minute until fragrant.
Next, add the potatoes and stock and bring to a boil. Lower the heat and simmer for 10-15 minutes until the potatoes are fork tender.
When the potatoes are cooked through, check the heat and make sure the soup is slowly simmering. Start adding the dumplings one by one with a spoon (see the video in the recipe card). Make them as small or large as you want.
Once all the dumplings are in, continue to simmer for 5 minutes. The dumplings will become fluffy and will raise to the top. Turn off the heat, place the lid on the pot and allow it to rest for 10 more minutes.
Sprinkle with freshly chopped parsley and serve hot.
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