Winter vegetable soup with herb dumplings

Name: Winter vegetable soup with herb dumplings
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 120 g white flour; 1 tsp baking powder; 2 stick celery; 1 carrots; 1 leek; 1 onions; 2 garlic cloves; 900 g squash; 100 g washed, prepared kale; 30 g parsley; 3 tbsp olive oil; 1 ½ litre vegetable bouillon; 2 ½ tsp dried Italian herbs; ½ tsp salt; 1 tsp black pepper; a little sea salt

winter Soups and stew winter

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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Winter is my preferred season for concocting soups using all kinds of earthy foods. One of my favourite winter vegetables is butternut squash. Although I'd never say no to a good squash or pumpkin soup, it is also nice to have an alternative. This chunky soup with herb dumplings is a great quick lunch or evening meal in the winter months, and one that is not only satisfying but healthy as well.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Dumpling dough
120 g	white flour
1 tsp	baking powder
½ tsp	dried Italian herbs
½ tsp	salt
1 ¼ dl	water
2 tbsp	olive oil

Soup
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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