VEGETABLE DUMPLING SOUP RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams
VEGETABLE DUMPLING SOUP RECIPE
This soup is packed with flavor! It screams vegetarian comfort food!
Provided by DSTR
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Prepare the dumpling dough by combining the flour with salt, add water and stir. Add oil and stir again. Set aside until the soup is ready.
- Heat a thick-bottomed pot.
- Add oil and chopped onions. Saute for about 2-3 minutes.
- Add carrots and celery, and saute for about 5 minutes.
- Add bay leaves, black pepper, garlic and dried dill. Stir and saute for about 2 minutes.
- Add the vegetable stock and salt, cover and bring to a boil, cook until the carrots are slightly tender about 10 minutes.
- Add the potatoes, cover and cook until fork-tender, about 10 minutes
- Add the dumplings a teaspoon at a time by carefully sliding them into the boiling soup. Continue, until you finish the dough. When all the dumplings are added, cover the pot with a lid and boil gently for 8-10 minutes.
- Add the chopped parsley, taste for salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 34 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 2634 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
VEGETABLE SOUP WITH DUMPLINGS
This nutritious soup never gets boring, because the vegetables can vary depending on what's in season or on hand. In Dad's case, he was too young to help his older brothers in the fields, so he'd dig the vegetables of his choice out of the garden and help his mom prepare the soup. The dumplings are optional.
Provided by Taste of Home
Categories Lunch
Time 4h40m
Yield 5 quarts.
Number Of Ingredients 18
Steps:
- In a stockpot, place the beef bones, water, one onion and bay leaf. Bring to a boil. Skim off foam. Reduce heat to simmer. Cover and cook for 3 hours or until meat falls off the bones. , Discard bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add the meat, remaining onion quartered, remaining vegetables, barley and parsley to the pot. Season to taste. Cover and cook for 1 hour or until barley and vegetables are tender. , For dumplings, combine the flour, baking powder and salt. Add milk and stir just until moistened. Drop by teaspoonfuls onto simmering liquid. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CONTEST-WINNING VEGETABLE SOUP WITH DUMPLINGS
Not only is this hearty soup my family's favorite meatless recipe, but it's a complete meal-in-one. It's loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime. -Karen Mau of Jacksboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas., For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.
Nutrition Facts :
TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS
There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 6 Servings
Number Of Ingredients 16
Steps:
- Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
- Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
- Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
- Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.
VEGETABLE AND DUMPLING SOUP
Provided by Rachael Ray : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Quarter and core the fennel, then chop into a small dice and add to the pot. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil. Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute. Scrape the roux into the soup. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
- Bring the soup to a boil over medium to medium-high heat, stirring occasionally. Stir together the biscuit mix with water and parsley according to package directions. When the soup comes to a boil add in the peas, dill and reserved fennel fronds. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go. Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve the hearty, thick soup in shallow bowls.
VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS
I have a 10 year old grandson who would rather eat soup for dinner then anything else.. AND it doesn't matter what kind of soup. So I get to use him as a taster and he knows the star system. He said this was a keeper for sure. You are welcome to use more garlic or spice depending on your taste, but this way is good. One good size eggplant should cover both the soup and the dumplings. Time does not include draining time for eggplant.
Provided by CoolMonday
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- SOUP:.
- Peel eggplant, cut all eggplant into 1 inch cubes, sprinkle with salt.
- Put in a strainer to drain for an hour, then dry with paper towel. Put aside 1/2 cup for dumplings.
- Heat large pot and add olive oil.
- Add eggplant (all except the 1/2 cup), onion, garlic and saute for 3 minutes.
- Add wine and reduce for 30 seconds.
- Add water.
- Stir in all garbanzo beans.
- Stir in remaining soup ingredients.
- Bring to boil and reduce heat to simmer, until all vegetables are tender.
- DUMPLINGS:.
- Heat small pan on stove. Add olive oil.
- Saute eggplant for 3 minutes. Set aside to cool.
- Mix flour, salt, baking powder, and milk in a bowl.
- Blend in eggplant and oregano.
- Using a tablespoon, drop spoonfuls onto simmering soup, about 12 dumplings.
- Keep in mind that the dumplings will expand as they cook.
- Cook 15 minutes uncovered, 15 minutes covered.
- Serve in bowls, sprinkle with feta cheese.
LENTIL AND VEGETABLE SOUP WITH DUMPLINGS
Make and share this Lentil and Vegetable Soup With Dumplings recipe from Food.com.
Provided by Orions Wife
Categories Lentil
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with the 8 cups water. Bring to a boil and allow to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, bouillon or salt, garlic and black pepper Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils wll both be tender. Taste and add salt if necessary.
- Now look over the amount of liquid in the pot. Add enough extra water so that all of the solids are well covered with liquid. They don't need to be swimming over their heads, but they should be wading up to their waists. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils, it will cause the dumplings to disintegrate instead of cooking up into fluffy, glimmering jewels.
- While the soup is simmering, prepare your dumplings. Get out a big bowl. In it combine the oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.
- When the soup is simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with a teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean. Now cover the pot and let it simmer for 20 minutes. Do not peek. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the soup and partly from the steam. The steam is what makes them fluffy, and the broth is what cooks them through. If you peek while the dumplings are cooking, they will turn into lumpy, doughy rocks. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be light and fluffy.
Nutrition Facts : Calories 539.5, Fat 10.8, SaturatedFat 2.3, Cholesterol 57.5, Sodium 1152.1, Carbohydrate 86.2, Fiber 22.4, Sugar 7.7, Protein 24.7
More about "vegetable soup with dumplings food"
VEGETABLE SOUP WITH DUMPLINGS - VIBRANT PLATE
From vibrantplate.com
5/5 (1)Total Time 1 hrCategory Soups & StewsCalories 245 per serving
- In a large pot, heat a spoon of vegetable oil. Add 2 sliced leeks, 1 diced onion, a finely diced slice of celeriac, and 2 diced carrots. Saute on medium until the vegetables soften and stir occasionally.
- Add 3 cloves minced garlic, 1 cup diced pumpkin, and 1 diced potato. Stir in the herbs: 1 bay leaf, 1 tbsp finely chopped fresh parsley, 1 tsp dry thyme, and 1 tsp dry oregano. Stir in 1 tbsp vegan butter until melted.
- Sprinkle on top 1/4 cup flour and stir well to combine thoroughly with the vegetables. Pour in 8 cups vegetable stock, bring to a boil, then lower the temperature to a simmer and cook on low for about 20 minutes, until the vegetables are cooked through. Season to taste with salt and black pepper.
VEGAN VEGETABLE AND DUMPLING SOUP - VERY VEGAN RECIPES
From veryveganrecipes.com
ASIAN VEGETABLE SOUP WITH DUMPLINGS (VEGAN) - BIANCA ZAPATKA
From biancazapatka.com
SPEEDY VEGETABLE AND DUMPLING SOUP - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
VEGETABLE SOUP WITH DUMPLINGS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHUNKY VEGETABLE SOUP WITH DUMPLINGS RECIPE | TESCO REAL FOOD
From realfood.tesco.com
VEGAN DUMPLINGS SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
VEGETABLE SOUP WITH VEGAN DUMPLINGS | IMPACT MAGAZINE
From impactmagazine.ca
VEGAN DUMPLINGS AND VEGETABLE SOUP | FOODBYMARIA …
From foodbymaria.com
CREAMY VEGETABLE DUMPLING SOUP RECIPE | SIDECHEF
From sidechef.com
MIXED VEGETABLE SOUP WITH DUMPLINGS - ALLRECIPESFOREVER
From allrecipesforever.com
ASIAN CHICKEN SOUP WITH VEGETABLE DUMPLINGS | BAKED BREE
From bakedbree.com
VEGAN DUMPLING SOUP RECIPE (DAIRY FREE, GLUTEN FREE OPTION)
From theherbeevore.com
VEGETABLE SOUP WITH DUMPLINGS - THE HUNGRY WAITRESS
From thehungrywaitress.com
CHICKEN-AND-VEGETABLE SOUP WITH HERB DUMPLINGS - MYRECIPES
From myrecipes.com
VEGETABLE SOUP WITH DUMPLINGS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
VEGAN SOUP DUMPLINGS (XIAO LONG BAO) - BEST OF VEGAN
From bestofvegan.com
VEGETABLE SOUP WITH CORN DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
CREAM OF VEGETABLE SOUP WITH DUMPLINGS - GREEN SCHEME
From greenschemetv.net
MIXED VEGETABLE SOUP WITH DUMPLINGS - COOK WE WILL
From cookwewill.com
CHICKEN AND VEGETABLE DUMPLING SOUP | MEL'S KITCHEN CAFE
From melskitchencafe.com
WHOLESOME RECIPE: ROASTED VEGETABLE SOUP WITH HERB DUMPLINGS
From thekitchn.com
42 TASTY SIDE DISHES TO EAT WITH DUMPLINGS FOR DINNER/LAUNCH
From kitchensubstitute.com
VEGETABLE DUMPLING SOUP (GLUTEN-FREE, DAIRY-FREE, VEGAN)
From natteats.com
GYOZA SOUP (VEGETABLE DUMPLING SOUP) - KEENCUISINIER
From keencuisinier.com
VEGGIE SOUP WITH CORNMEAL DUMPLINGS RECIPE | REAL SIMPLE
From realsimple.com
VEGETABLE SOUP WITH DUMPLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGETABLE DUMPLING SOUP - FOOD NEWS
From foodnewsnews.com
VEGETABLE SOUP WITH VEGETARIAN DUMPLINGS • THE COOK REPORT
From thecookreport.co.uk
EASY VEGAN VEGETABLE AND DUMPLING SOUP - THE HUNGRY WAITRESS
From thehungrywaitress.com
VEGETABLE SOUP WITH DUMPLINGS – SWEETVEG
From sweetveg.org
WINTER VEGETABLE SOUP WITH DUMPLINGS RECIPE - LOVEFOOD.COM
From lovefood.com
VEGETABLE SOUP WITH DUMPLINGS - SATISFYING AND HEALTHY!
From food-and-recipes.com
MY FAVORITE HOMEMADE VEGGIE SOUP WITH VEGAN DUMPLINGS
From thesweetestoccasion.com
CHINESE VEGETARIAN SOUP DUMPLINGS RECIPE (SU XIAO LONG BAO)
From cookinggiftset.com
JAMAICAN VEGETABLE SOUP RECIPE | FOODACIOUSLY
From foodaciously.com
VEGETABLE DUMPLING SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WINTER VEGETABLE SOUP WITH DUMPLINGS - RECIPES - HAIRY BIKERS
From hairybikers.com
VEGETABLE DUMPLING SOUP - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
CREAMY VEGETABLE AND DUMPLING SOUP - COOKING WITH A WALLFLOWER
From cookingwithawallflower.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love