This vegetarian dumpling soup is the embodiment of comfort food. Fluffy semolina dumplings make this soup hearty and cozy, fair like a affectionate blanket for your belly .
Dumplings soup is one of the dishes that reminds most people of childhood. My beget used to make chicken soup with dumplings on Sundays, and it was one of the highlights of my workweek. It ‘s besides one of my fondest childhood memories .
This vegetarian dumplings soup is a meatless reduplication of the recipe I grew up with. You can, of path, add chicken to it, but I personally like it better without. even as a child, I used to fish the dumplings and veggies and leave the chicken for others to enjoy.
Reading: Vegetarian Dumpling Soup
Most recipes for soup dumplings use flour and baking powder, but I find semolina dumplings to be so much better .
They are super comfortable to make and extra downy. If you make them right, you wo n’t ever have to deal with hard dumplings ever again .
Ingredients and substitutions
Semolina — Coarse semolina is best for this recipe, and it ‘s the best way to get the fluffiest dumplings. Fine semolina has a different texture, and it may result in chewy dumplings .
Eggs — The eggs should be at room temperature for best results with the dumplings .
Olive oil — As constantly, some timbre extra virgin olive oil can in truth make a difference in a vegetable soup. If you do n’t want to cook with oil, saute the veggies in a snatch of stock rather .
Veggies — I make the soup with a combination of onions, carrots and leek, but you can besides add celery, zucchini or parsnip .
Fresh rosemary and thyme — If you do n’t have fresh herbs, alternate with 1 tablespoon of italian seasoning mix .
Potatoes — Waxy potatoes are best for this dumpling soup because they retain their form well after boiling .
Tips for making perfectly fluffy dumplings
One of the biggest mistakes you can make when making semolina dumplings is adding anything else early than eggs and semolina .
You do n’t need petroleum, standard, butter, or worse, baking sodium carbonate. You can actually get perfect, downy dumplings using good eggs and coarse semolina .
The unavowed to getting the best dumplings for soup every time is weighing your eggs .
As a rule of ovolo, you should use the like sum of coarse semolina as the total weight of the eggs you ‘re using ( consider unharmed, with the shell ) .
This pretty much means that you need 70 grams ( 2.5 oz ) semolina for a large egg that weighs 70 grams. ( 2.5 oz ). If the egg is larger or smaller, adjust the semolina accordingly .
It ‘s besides important to make the semolina and testis mix for the dumplings and allow it to rest for at least 10 minutes ( or more ) before adding it to the soup. That ‘s all-important for reaching the right consistency .
How do you make vegetarian dumpling soup?
- Start by making the dumpling mix. Beat the eggs in a medium bowl, then start adding the semolina gradually. Add the salt halfway through. Mix until you have a smooth paste and set aside. The mix will become thicker as it rests.
- Meanwhile, make the soup. Heat the olive oil in a large, heavy-bottomed pot that has a lid (a Dutch oven is perfect). Add the onion and saute over medium heat for 3-4 minutes until it softens.
- Add the carrot and leek and continue to cook for 4-5 minutes, occasionally stirring.
- Stir in the garlic, rosemary and thyme and continue to cook for another minute until fragrant.
- Next, add the potatoes and stock and bring to a boil. Lower the heat and simmer for 10-15 minutes until the potatoes are fork-tender.
- When the potatoes are cooked through, check the heat and make sure the soup is slowly simmering. Start adding the dumplings one by one with a spoon (see the video in the recipe card). Make them as small or large as you want.
- Once all the dumplings are in, continue to simmer for 5 minutes. The dumplings will become fluffy and will rise to the top. Turn off the heat, place the lid on the pot and allow it to rest for 10 more minutes.
- Sprinkle with freshly chopped parsley and serve hot.
Recipe notes and tips
- This vegetarian soup with dumplings is quite hearty, but you can serve it with some crusty bread or garlic bread for an extra filling meal.
- If you’re not a vegetarian, feel free to add cooked chicken to the soup.
- The soup will keep well in the fridge for up to 3 days in an airtight container. You may need to add some water or stock when reheating because the dumplings will continue to soak up some of the liquid.
If you liked this vegetarian dumpling soup, you might besides like some of my early easy vegetable soup recipes :
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Yield: 6
Vegetarian Dumpling Soup
This vegetarian dumpling soup is the embodiment of consolation food. Fluffy semolina dumplings make this soup hearty and cozy, good like a warm blanket for your belly .
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Read more: Nom Wah Tea Parlor
Ingredients
For the dumplings
- 2 large eggs (about 70 grams (2.4 oz) each)
- 140 g (4.8 oz) coarse semolina
- Pinch of salt
For the soup
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 large carrot, diced
- 1 medium leek (white part only), sliced
- 2 large garlic cloves, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 medium potatoes, cut into cubes
- 1.5 litres (6 cups) vegetable stock
- Fresh parsley, to garnish
Instructions
- Start by making the dumpling mix. Beat the eggs in a medium bowl, then start adding the semolina gradually. Add the salt halfway through. Mix until you have a smooth paste and set aside. The mix will become thicker as it rests.
- Meanwhile, make the soup. Heat the olive oil in a large, heavy bottomed pot that has a lid (a Dutch oven is perfect). Add the onion and saute over medium heat for 3-4 minutes until it softens.
- Add the carrot and leek and continue to cook for 4-5 minutes, occasionally stirring.
- Stir in the garlic, rosemary and thyme and continue to cook for another minute until fragrant.
- Next, add the potatoes and stock and bring to a boil. Lower the heat and simmer for 10-15 minutes until the potatoes are fork tender.
- When the potatoes are cooked through, check the heat and make sure the soup is slowly simmering. Start adding the dumplings one by one with a spoon (see the video in the recipe card). Make them as small or large as you want.
- Once all the dumplings are in, continue to simmer for 5 minutes. The dumplings will become fluffy and will raise to the top. Turn off the heat, place the lid on the pot and allow it to rest for 10 more minutes.
- Sprinkle with freshly chopped parsley and serve hot.
Recommended Products
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Chef ‘s Knife -
Cast Iron Covered Dutch Oven, 7.3-Quart
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories:
213
Total Fat:
4g
Saturated Fat:
1g
Trans Fat:
0g
Unsaturated Fat:
3g
Cholesterol:
62mg
Sodium:
764mg
Carbohydrates:
36g
Fiber:
3g
Sugar:
4g
Protein:
Read more: Homemade Dumplings
8g
nutritional information is an estimate provided by an on-line nutrition calculator .
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