Vegetable Dumpling Soup

November 02, 2020

Vegetable Dumpling Soup

Recipe: Hearty Vegetable Dumpling Soup

Author: Allie, Hamama Happiness Team Member

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Makes: 8-10 Servings

One of my favorite parts of fall are all of the comforting and hearty soups! Warm up on even the chilliest night with this warm and cozy vegetable dumpling soup that is packed with flavor. My recipe has been in my family for as long as I can remember and it always marks the change of season. I hope you enjoy it! 

Ingredients:

SOUP:

1 ½ cups of carrots, sliced 

1 cup of potatoes, diced

1 ½ cups of green beans, trimmed

1 cup of diced onions

2 cups of fresh corn kernels 

2 cups of zucchini, diced

2-4 cups of cabbage, coarsely shredded

1 ¼ cup of celery, diced

4 large ripe tomatoes, peeled and coarsely chopped (Just place your tomatoes into a pot of boiling water for no more than a minute. Fish them out with a slotted spoon, plunge them into a bowl of cold water (or an ice bath), lift them directly back out, and peel back the skin with a knife or your fingers)

6 cups of vegetable or chicken broth

2 tbsp tomato paste, or to taste

Salt & Pepper to taste

2-3 Tbsp of fresh dill, or to taste (Can sub 1 Tbsp dried)

Handful of Hamama Microgreens (I used Kale here)!

DUMPLINGS:

2 cups of flour (I use gluten free all purpose flour and it works well!)

¼ cup of milk 

5 eggs

1 tsp sea salt 

Instructions:

SOUP:

  1. Place all ingredients in a large pot & season well.
  2. Stir, cover, and bring to a boil over high heat.
  3. Reduce heat to medium/low and simmer until the veggies are tender (about 40 minutes)

*If you prefer crisper veggies, add the zucchini in halfway through rather than at the start.

DUMPLINGS: 

  1. Bring a big pot of water or chicken broth up to a low boil (separately from the soup)
  2. Mix ingredients together
  3. Drop dumpling batter by the small spoonful (or whatever size you prefer) into the boiling water. Once the dumplings float to the surface, they are done! 
  4. Repeat until all of the batter is made into dumplings. 
  5. Add the cooked dumplings into the soup pot and stir 

Garnish the soup with your favorite Hamama microgreens (I used kale!) and enjoy :)

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