Dumpling Soup







A recipe allowed in a / / diet.

Can you smell the steamy dumpling soup, already? We went for the vegetarian version of it, so no chicken meat this time. We’ve just used an egg for the dumplings. Do you want some?

Nutritional Chart

Calories: 260 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 7 g
  • 42 g

Ingredients Needed for Dumpling Soup

1 onion, quartered
2 carrots
1 parsnip
½ celery root, halved
1 egg
1 tablespoon water
1 tablespoon vegetable oil
⅔ cup semolina
1 carrot, sliced

How to Make Dumpling Soup

  1. Fill a medium-sized pot 2/3 with water and heat it.
  2. Add the onion, carrots, parsnip, and celery root. Season with salt and boil for 40 minutes, then discard the cooked veggies. Let the stock simmer at a slow simmer.
  3. Add the egg to a smaller bowl and whisk it. Stir in the water and oil and season with salt.
  4. Keep whisking while gradually adding the semolina flour.
  5. Portion the semolina mixture into small lumps and add them into the simmering vegetable stock using a teaspoon.
  6. Cover with a lid and cook for 7 minutes.
  7. Add the sliced carrot and cook for 15 minutes more.
  8. Garnish with chopped parsley and serve warm.

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