Winter vegetable soup with herb dumplings
Ingredients
for 4 person
120 g | white flour |
1 tsp | baking powder |
½ tsp | dried Italian herbs |
½ tsp | salt |
1 ¼ dl | water |
2 tbsp | olive oil |
1 tbsp | olive oil |
2 stick | celery, finely chopped |
1 | carrot, finely chopped |
1 | leek, finely chopped |
1 | onion, finely chopped |
2 | garlic cloves, finely chopped |
900 g | squash (e.g. butternut, cut into approx. 1 cm cubes) |
2 tsp | dried Italian herbs |
1 ½ litre | vegetable bouillon |
1 tsp | black pepper |
100 g | washed, prepared kale, finely chopped |
30 g | parsley, coarsely chopped |
a little | sea salt |
How it's done
Dumpling dough
Mix the flour, baking powder, herbs and salt in a bowl. Add the water and oil, mix to form a sticky dough, cover with a clean tea towel, set aside.
Soup
Heat the oil in a large pan. Sauté the celery, carrot, leek, onion and garlic for approx. 5 mins. Add the squash and herbs, cook for approx. 5 mins. Pour in the stock, season, bring to the boil, reduce the heat, cover the soup and simmer for approx. 8 mins. Shape the dough into dumplings with 2 tablespoons, add them to the soup, and leave to absorb for approx. 8 mins. Add the kale and parsley, simmer briefly. Plate up the soup, sprinkle with a little fleur de sel.
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