Vegan Vegetable and Dumpling Soup

Ingredients

• Wheat flour

  Whole-grain

  5 tbsp or 38g

• Salt

  Table

  1 ½ tsp or 9g

• Water

  Plain, clean water

  ½ cup or 118g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  2 medium or 220g

• Carrots

  Raw

  3 large or 216g

• Bay leaf

  Spices

  4g or 4g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  4 clove or 12g

• Dill weed

  Spices, dried

  2 tsp or 2g

• Water

  Plain, clean water

  6 ½ cup or 1.54kg

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Parsley

  Raw

  2 sprig or 2g

Directions

1. Make the dumpling dough: In a bowl, combine the flour, 1/2 teaspoon salt, 1/2 cup water, and 1 tablespoon olive oil to form a thick, sticky batter. Cover and let rest while you start the soup (about 10–20 minutes).
2. Warm a large pot over medium heat. Add 3 tablespoons olive oil and the chopped onions; cook until starting to soften, 2–3 minutes. Stir in the carrots, bay leaves, black pepper, 3 minced garlic cloves, and dried dill; cook until fragrant, 2–3 minutes.
3. Pour in the water, bring to a gentle boil, then cover and simmer until the carrots begin to soften, about 10 minutes.
4. Add the potato cubes and the remaining 1 teaspoon salt. Simmer until the potatoes are almost tender, 8–10 minutes.
5. Working with a teaspoon, drop small scoops of dumpling dough into the gently boiling soup. Let them set for 1–2 minutes without stirring, then gently stir, cover, and simmer until the dumplings are cooked through and tender, 7–10 minutes.
6. Stir in the chopped parsley and the remaining minced garlic clove. Remove bay leaves. Taste and adjust salt and pepper, then serve hot.