Vegetable Dumpling Soup

Ingredients

5 large heaping Tbsp all-purpose flour

½ tsp salt

1.5 dl water

1 tbsp olive oil

½ tsp dried rosemary

3 tbsp oil

1 large onion, finely chopped.

3 larger carrots, cut into cubes.

2 bay leaves

½ tsp ground black pepper

3 cloves of garlic

2 tsp Herbs de Provence (or something similar)

14 dl vegetable broth

3 potatoes

Salt to taste

Chopped fresh parsley

Directions

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 pot. Add oil and chopped onions. Cook for a minute or two.
Add carrots bay leaves, ground black pepper, 3 cloves of chopped garlic and Herbs de Provence. Stir and cook for a couple of minutes.
Add the broth and let the soup boil until the carrots are halfway cooked (about 10 minutes). Add potato cubes and salt to taste.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 serve.

Never Lose Track of Your Favorite Recipes.