Vegetarian Dumpling Soup (with Vegetables)
Cozy vegetarian dumpling soup full of veggies; a healthy, filling, and comforting soup with easy-to-make, fluffy dumplings.
Servings: 6
Calories: 184kcal
Equipment
- Large heavy-bottomed pot or Dutch oven
Ingredients
Vegetable soup (Note 1):
- 2 tablespoons olive oil
- 1 medium onion about 100 g/ 3.5 oz
- 2 garlic cloves
- 2 carrots 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 peas 1.8 oz
- ½ teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon red chili flakes
- 1 teaspoon dried thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1.2 liter vegetable stock 5 cups
- 1 tablespoon white balsamic vinegar
- 1 tablespoon lemon juice
- ½ teaspoon sugar optional, Note 2
- a small bunch of fresh herbs Note 3
Dumplings:
- 2 eggs Notes 4, 5
- 1 tablespoon sour cream or Greek yogurt
- ¼ teaspoon 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
Serving: 1g | Calories: 184kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 1147mg | Potassium: 326mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6015IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 2mg