Soothing dumpling and vegetable soup to help you go through the flu and cold season.
Soups are a must in my family and this dumpling and vegetable soup is definitely one of the favourite. Soups are not only delicious, but also very good for one’s health. Low in calories and highly nutritious, they can provide us with the recommended amount of vegetables a day, plus keep us well hydrated and full. And if you are on a diet or just have a healthy lifestyle, having a lovely bowl of soup before your main course will help you go for a smaller portion.
The are various ways of making dumplings and the most famous ones must be the Asian dumplings. The semolina dumplings, however, are best served in hot soups, vegetable, chicken or any other meat soups. We don’t really have them on their own. Making them is super easy. Let’s get cooking!
Soothing dumpling and vegetable soup
To make the soup:
- 1.5 l chicken stock
- 1 large red onion
- 2 carrots
- 1 spring onion
- 1/4 cup butternut squash, cubed
- a handful of broccoli florets
- 2 potatoes
- 1 red pepper
- 1 tsp vegetable oil
- 1 tbsp tomato puree
- salt and black pepper
To make the dumplings:
- 1 egg
- 10 tsp semolina
- 1 pinch of salt
- In a pan, bring the vegetable stock to the boil.
- Cut the vegetables in big chunks, and add them to the pan.
- Boil until the vegetables are tender.
- To make the dumplings, crack the egg and add it to a large bowl. Sprinkle a good pinch of salt and either whisk it or use an electric blender to beat the egg for 2 minutes until it becomes foamy and has a light yellow colour.
- It is crucial for the egg to be beaten well, otherwise the dumplings will be hard.
- Now add 10 tsp of semolina to the egg and mix well. It might look a bit runny, but do not be tempted to add any more semolina. Just set aside for 5 minutes and it will thicken slightly.
- Careful when you add the semolina mixture to the pan, as the soup will be boiling. Just add one teaspoon at a time, the dumplings will start forming straight away. One egg and 10 tsp of semolina will make about 5-6 dumplings, if you cook for a larger number of people, just double the quantities.
- Allow the dumplings to cook for at least 5 minutes, they will triple the size and become fluffy.
- Add one tsp of vegetable oil and 1 tbsp of the tomato puree, then season well and garnish with chopped spring onion.
- Remove the pan from the heat and cover with a lid for at least 5 minutes before serving.