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
For the dumplings:
- 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.
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!