A bowl of Vegetable Soup with Dumplings topped with thyme sprigs
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Vegetable Soup with Vegetarian Dumplings

The vegetable soup with dumplings recipe is so quick and simple to make. Add whatever vegetables you like to make it your own and make sure you serve up plenty of those dumplings on top!
Course Main Course
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 450kcal
Author Amy Fulwood

Ingredients

  • 3 tbsp Oil
  • 2 Onions
  • 3 cloves Garlic crushed
  • 3 Carrots chopped
  • 1 Leek chopped
  • 2 Bay Leaves
  • ½ tsp Pepper
  • 2 tsp Dried Dill
  • 1.4 litres Vegetable Stock
  • 3 Potatoes chopped
  • 1-1 ½ tsp Salt
  • Fresh Parsley

For the Dumplings

  • 250 g Self-Raising Flour
  • 125 g Butter grated
  • Salt and Pepper

Instructions

  • Heat the oil over a medium heat. Add the onion and fry for a couple of minutes. Add the garlic, carrot, leek, bay leaves, pepper, dill and salt. Stir everything together then add the vegetable stock. 
  • Bring to the boil and simmer for 10 minutes then add the potato and simmer for another 10 minutes. While the soup is cooking mix together the flour, butter and a sprinkling of salt and pepper for the dumplings. Rub between your fingers until it has the consistency of breadcrumbs then add a splash of water and work into 12 dumplings. 
  • Drop the dumplings on to the top of the soup and then cover with a lid and cook for another 10 minutes. Serve topped with chopped parsley.

Nutrition

Calories: 450kcal | Carbohydrates: 50g | Protein: 8g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 766mg | Potassium: 587mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5885IU | Vitamin C: 16.6mg | Calcium: 73mg | Iron: 3.8mg