Veggie Dumpling Soup (Print Version)
# Ingredients:
01 -
1 onion, diced.
02 -
2 carrots, in half coins.
03 -
2 celery stalks, diced.
04 -
1-2 cloves garlic, minced.
05 -
1.5 pound baby potatoes, halved.
06 -
1 cup frozen peas.
07 -
3 tablespoons olive oil.
08 -
4 cups veggie/chicken broth.
09 -
1/2 teaspoon salt.
10 -
1/2 teaspoon dried thyme.
11 -
2 cups (250g) all purpose flour.
12 -
2 teaspoons baking powder.
13 -
3/4 teaspoon salt.
14 -
1/4 teaspoon dried thyme.
15 -
3 tablespoons unsalted butter, melted.
16 -
3/4 cup milk.
# Instructions:
01 -
Heat olive oil in large pot, cook onion, carrots, and celery for 5 minutes.
02 -
Add garlic, potatoes, salt, thyme, and broth. Cover, bring to boil, reduce heat and simmer 10 minutes.
03 -
Mix dry ingredients, then stir in milk and melted butter until just combined. Form into 15-16 pieces.
04 -
Add peas, place dumplings on top, cover and cook 15 minutes without opening lid.
# Notes:
01 -
Don't overmix dumpling dough for fluffy results.
02 -
Test dumplings with toothpick for doneness.
03 -
Keep lid on while dumplings cook.