Clear Veggie Soup With Semolina Dumplings Food

SEMOLINA DUMPLING SOUP

Steps:

• To make the dumplings, beat the egg with a pinch of salt until frothy, best to use an electric hand mixer if you have one.
• Add the semolina, making sure that they are level teaspoon, and not rounded.
• Beat well to get a smooth consistency, at this stage the mixture is pretty runny.
• Leave to rest for at least 10-15 minutes, or until the veggies are tender.
• To make the soup, bring the vegetable stock to a boil, add the peeled and chopped vegetables, and leave to cook until tender, it shouldn't take more than 15 minutes.
• At this stage the semolina mixture is thicker.
• Drop a tablespoon of semolina mixture at a time in the boiling soup, you should get about 5- 6 dumplings.
• Leave to cook until the dumplings double their size and become fluffy.
• Add the tomato paste, herbs and seasoning, and garnish with chopped parsley.

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!