Vegetable Dumpling Soup

Ingredients:

  • 3-4 cups water
  • 1-2 vegetable bouillon cube (I recommend 2, but only had 1 to work with, but it still tasted yummy.)
  • OR 3-4 cups of vegetable broth
  • ½-1 cup sliced carrots
  • ¼  cup peas
  • ½ medium or 1 whole small onion
  • 1 cup flour
  • ¼ cup olive oil
  • ¼ tsp sea salt, plus extra, to taste
  • ½ cup almond or soy milk

To Make:

  1. On medium, slowly bring water, vegetable bouillon cube or vegetable broth, and vegetables to a boil.
  2. While working on step 1, mix together flour, oil, salt, and almond or soy milk. Should form a lumpy dough/raw biscuit kind of texture. If it is too wet (as in the liquid is runny or it looks more like a batter), add more flour. If it is too dry, add more liquid.
  3. When water/broth is boiling and bouillon cube has dissolved (if using), scoop out dough using a spoon or fork (spoon is recommended), and drop them into the pan/pot.
  4. Stirring occasionally, cook until vegetables are tender or soft and dumplings have fully cooked (about 10 minutes).
  5. Add salt, to taste, before eating.

This made about2 bowls of soup for me.

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