Name: Vegetable Soup with Dumplings
Cook time: 1 h 10 min
Total time: 1 h 10 min
Ingredients: carrots; celery root; parsley root; sweet potato; parsley leaves; celery leaves; pumpkin; cauliflower; broccoli; garlic; white or red onion; 3 tsp salt; 1 tsp ground turmeric; 1 tsp ground cumin; 1 bay leaf; ½ tsp black pepper; 2 tbsp olive oil; cardamom seeds; fennel seeds; allspice; rosemary; 1 large egg; 1 tsp sea salt; 2 tbsp water; whole-wheat or spelt flour (a little, enough for a pancake-batter consistency)

How I make it

Soup

Put all the vegetables in a large pot, add water to just above them and bring to a boil.
Lower the heat, add the seasoning and cover.
Simmer for about 1 hour, until the soup is ready.

Dumplings

In a small bowl, mix the dumpling ingredients into a batter with the texture of pancake batter.
When the soup is done, bring it back to a boil.
Fill a spoon with batter and push it off with your finger so the dumpling drops into the pot. Repeat until the batter is used up.
After 5 minutes, lower the heat.

What I've learned

The more water I add, the brothier and less vegetable-heavy the soup; less water gives the opposite.
I sometimes stir seeds into the dumpling batter, like sunflower, pumpkin or sesame seeds.

Vegetable Soup with Dumplings Draft

What you need

Vegetables

Seasoning

Extra seasoning (optional)

Dumplings

How I make it

Soup

Dumplings

What I've learned