Mixed Vegetable Dumpling Soup

Winter season is simply the perfect time of the year to enjoy a bowl of hot soup, right? Not that I wouldn't cook soups throughout the year, but the cold weather literally asks for something hot to warm up our body and soul. Some soups take hours to prepare, some come together in minutes. This mixed vegetable soup is somewhere in the middle, it's very easy to make and it's ready to serve in about an hour, prep time included.

Tons of veggies go into the soup and the semolina dumplings make it even more thick, hearty and filling. This vegetable soup can easily replace a light dinner on a lazy day, when you don't feel like spending hours in the kitchen. Let me show you how to make it.

Supplies

Vegetable Soup:

4-5 carrots

2 parsley or parsnip roots

1-2 kohlrabi

1 large onion

2-3 spring onions

⅓ head of cauliflower

500g (1pound) potatoes

3 cloves garlic

½ cup fresh or frozen peas

vegetable or olive oil

2 tablespoons butter

salt & pepper to taste

1-2 tablespoons red paprika

1L (4 cups) vegetable stock

2L (8 cups) water

Semolina Dumplings:

3 eggs

½ cup semolina

salt & pepper to taste

Step 1:

Let's start with a short video, shall we? If you want to see more of my cooking videos, check out my YouTube channel.

Step 2: Prepare the Ingredients

This step is easy. Basically, just peel what needs to be peeled and wash what needs washing. Proceed with cutting and slicing the veggies into small pieces. Chose the size based on how large pieces you want in you soup. Hold the potatoes for now, we will take care of them later on.

Just to repeat, these are the veggies I'm using: 4-5 carrots, 2 parsley roots, 1-2 kohlrabi, 1 large yellow onion, 3 spring onions, ⅓ head of cauliflower, half a cup of peas, 3 cloves of garlic and 500g (1 pound) yellow potatoes.

TIP: You don't have to stick to my choice of veggies to the T, feel free to skip some or add other types that you like.

Step 3: All the Veggies Are Ready

Once you're done with the prep, this is what you should end up with.

Step 4: Saute the Onions

The first thing we need to do is to sautee our yellow and spring onions. Heat up bit of oil in a larger pot, drop in 2 tablespoons of butter and let it melt. Add the onions and sautee until they become translucent.

Step 5: Add the Hard Vegetables

Add the hard vegetables first, so carrots, kohlrabi and parsley in our case. Sautee for about 10 minutes.

Step 6: Stock and Water Go In

I'm adding 1L or 4 cups of vegetable stock, along with 2L or 8 cups of water. My pot is 4L or 4 quarts in size, if you're using smaller or bigger one, adjust accordingly.

It's time to add the potatoes too. I've simply cut these into bite size pieces and added them to the pot.

To give the soup some more aroma, add a bunch of finely chopped flat leaf parsley.

And to reach a nice color, add one or even two tablespoons of red paprika.

Don't forget to season the vegetable soup with a generous amount of salt and black pepper.

Now bring the soup to a simmer and cook slowly for 15-20 minutes.

Step 7: Add the Rest of Veggies

The first batch of veggies and the potatoes should be almost fully cooked by now, so it's time to add the rest. Drop in the cauliflower pieces and peas. These will need an additional 15 or 20 minutes to cook, so cover the pot and keep cooking on low heat.

Step 8: Make the Dumpling Dough

We have enough time to prepare the dumpling dough, it's as simple as mixing 3 beaten eggs with the semolina. Keep adding semolina in batches, while stirring. Once the dough becomes thick but still stays runny, stop adding semolina and let it sit for a few minutes. The dough will thicken further as the liquids get absorbed. Oh and don't forget to season the beaten eggs with salt and pepper.

Step 9: Cook the Dumplings

We are cooking the dumplings directly in the soup. Turn the heat up so the soup starts boiling rapidly and drop the dough in, one tablespoon at a time. Once the dumplings come to the top they are fully cooked.

Step 10: Final Taste Test and Serve

Give the soup a final test and add salt if needed. All the veggies, potatoes and dumplings can absorb a lot of salt, so don't be afraid to add more. Once you are happy with the taste, it's time to serve!

Looking for some optional tips? Check a longer version of this Mixed vegetable soup recipe on my blog.

NOTE: Want to try some other great soup recipes? Check out my Lettuce soup, Sauerkraut soup, Thick bean soup or Tomato cabbage soup recipe.

Thanks for reading and see you next time ;)

Matej.