Cooked - Dumpling Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Dumpling Soup

1.0

Beat the egg in a medium bowl and whisk in milk, pesto, and basil.
Add the flour, sugar, baking powder, and salt. Stir to make thick dough and set aside.

1 large egg

½ cup (125 ml) non-dairy milk

4 tablespoons pesto (plus more for serving)

½ cup (30 g) finely chopped basil

1¼ cups (190 g) spelt flour

1 teaspoon coconut sugar

1 teaspoon baking powder

¼ teaspoon salt

Soup

Heat oil in a large pot over medium heat. Add onion and sauté for 2 minutes, then add carrots and cook 5 more minutes. Stir in garlic and flour.
Add stock, herbs de Provence, salt, and pepper. Bring to a boil, add beans, then reduce heat to medium-low and simmer for five minutes then add the peas.

1 teaspoon olive oil

1 small onion

2 medium carrots, halved lengthwise and sliced

2 cloves garlic, minced

2 tablespoons spelt flour

4 cups (1 litre) vegetable stock

1 teaspoon herbes de Provence

1 teaspoon salt

1 teaspoon freshly ground pepper

2 cups (300 g) cooked or canned white beans, drained and rinsed

1 cup (150 g) fresh or frozen peas

Finish

Drop tablespoons of dumpling mixture into the soup and cook for 6 minutes.
Flip dumplings and cook another 6 minutes, keeping the soup at a low simmer and covered.
Serve hot with extra pesto.

Course

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Created 16 weeks ago

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