Veggie Broth with Dumplings
Ingredients
1 tbsp olive oil
1 small onion, finely diced
1 celery stick, finely diced
2 carrots, peeled and finely diced
2 garlic cloves, finely chopped
2 potatoes, peeled and finely diced
1.5L vegetable stock, hot
1 bay leaf
2 medium eggs
6 tbsp plain flour, sifted
100g frozen peas
10g dill, chopped
10g parsley, chopped
4 servings
Calories~288 kcal
Protein~10 g
Carbs~43 g
Fat~9 g
Fiber~6 g
Sugar~8 g
Total recipe
Calories~1,150 kcal
Protein~40 g
Carbs~170 g
Fat~35 g
Fiber~25 g
Sugar~30 g
Method
Step 1
Heat the oil in a saucepan and fry the onion, celery and carrot for 10 mins, adding a pinch of salt. Stir in the garlic; cook for 1 min more.
Step 2
Add the potatoes, stock and bay leaf, and bring to a gentle simmer. Partially cover and cook for 15 mins or until the potatoes are tender.
Step 3
Meanwhile, make the dumplings. Whisk the eggs in a bowl, then gradually whisk in the flour, 1 tbsp at a time, until you have a smooth, spoonable batter. Season with a pinch of salt; leave to rest for 5 mins.
Step 4
When the potatoes are tender, add the peas and drop in the dumplings: dip a teaspoon into the hot soup to warm it, then scoop up ½ tsp batter and drop it into the soup. Repeat to use up all the batter. The dumplings will rise to the surface in a few mins when cooked. Stir in the dill and parsley, season to taste, remove the bay and serve.
