Vegetarian Dumpling Soup (with Vegetables)
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
35 mins
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Servings
6
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Calories
184 kcal
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Course
Main Course, Soup
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Cuisine
American
Vegetarian Dumpling Soup (with Vegetables)
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Cozy vegetarian dumpling soup full of veggies; a healthy, filling, and comforting soup with easy-to-make, fluffy dumplings.
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Ingredients
Vegetable soup (Note 1):
- 2 tablespoons olive oil
- 1 onion about 100 g/ 3.5 oz, medium
- 2 garlic cloves
- 2 carrot about 150 g/ 5.3 oz
- 1 leek thin, about 100 g/ 3.5 oz
- 1 bell pepper about 150 g/ 5.3 oz, any color
- 100 g green beans 3.5 oz
- 100 g broccoli 3.5 oz
- 50 g pea 1.8 oz
- ½ teaspoon paprika sweet
- ½ teaspoon smoked paprika
- ½ teaspoon red chili flakes
- 1 teaspoon thyme dried
- ½ teaspoon salt fine sea salt
- ¼ teaspoon black pepper ground
- 1.2 liter vegetable stock 5 cups
- 1 tablespoon white balsamic vinegar
- 1 tablespoon lemon juice
- ½ teaspoon sugar optional, Note 2
- fresh herbs Note 3, small bunch
Dumplings:
- 2 egg Notes 4, 5
- 1 tablespoon sour cream or Greek yogurt
- ¼ teaspoon salt fine sea salt
- 90 g all-purpose flour plus or minus1 tablespoon, 3 oz/ ¾ cup
Instructions
Vegetables soup:
- Prepare the fresh vegetables: Peel, chop the onion, and set it aside. Peel and chop the garlic and set it aside.Clean and chop the carrots, bell pepper, and leek. Set them all aside in a bowl.
- Sauté onions: Heat the oil and cook the onions until translucent, about 2 minutes. Add the garlic and stir for another minute.
- Sauté vegetables: Add carrots, pepper, leeks, sweet paprika, smoked paprika, red chili flakes, thyme, salt, and pepper and stir. Stir well and cook for 10 minutes on medium-low heat.
- Pour in the vegetable stock and bring to a boil.
- During the time the soup needs to come to a boil, make the batter for the dumplings.
Dumpling batter:
- Combine eggs and sour cream/yogurt using a fork.
- Add salt and slowly start adding the flour while beating with the fork and incorporating the flour. The mixture should be smooth. Depending on the size of your eggs, you might need a little extra flour. Or a little less if your eggs are small. Check the pictures to see the batter consistency; it should be relatively thick and slowly fall off the fork.
Cook dumplings in the soup:
- Turn the heat down to low. Add the green beans to the soup.
- Add the dumplings to the simmering vegetable soup using a teaspoon, which should only be half full of batter. Let simmer on low heat for about 10 minutes.
- Add the broccoli florets and the peas to the soup and simmer for another 3-4 minutes until the dumplings are fluffy and fully cooked.
- Adjust the taste with white balsamic vinegar, lemon juice, and a pinch of sugar.
- Add the chopped herbs and serve immediately or reheat the soup.
Notes
- You can make the vegetable soup using other veggies, whatever you have and like. You can use only fresh vegetables, frozen ones, or a mixture. Most of the veggies I use are fresh, except for the green beans and peas (and sometimes the broccoli); they are frozen most of the time.
- I recommend using a kitchen scale when making the dumplings.
- The size of the eggs matters when you make dumplings. Use large ones if you live in the US and medium ones if you (like me) live in Germany.
- If you need the sugar depends on the acidity of the vinegar, some are sweeter than others.
- I had parsley, lovage, and thyme, but other fresh herbs like dill, chives, and oregano are also great. Or only use one kind; parsley is the most common choice.
Nutrition Information
Show Details
Serving
1g
Calories
184kcal
(9%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
56mg
(19%)
Sodium
1147mg
(48%)
Potassium
326mg
(7%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
6015IU
(120%)
Vitamin C
49mg
(54%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 184kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 1147mg | 48% |
| Potassium | 326mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 6015IU | 120% |
| Vitamin C | 49mg | 54% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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