Vegetable Dumpling Soup

• flour4½ oz
• baking powder1 teaspoon
• salt½ teaspoon
• olive oil4 tablespoon
• warm water8 tbsp
• onion1
• carrot2
• garlic2 clove
• dried dill1 teaspoon
• dried sage½ teaspoon
• dried thyme½ teaspoon
• pepper½ teaspoon
• potato1 lb
• vegetable broth4¼ cups
• dried bay leaves2
• finely chopped fresh parsley0

Instructions

1. 1

   In a small mixing bowl, combine flour, baking powder, and salt with a spatula.

2. 2

   Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water.

3. 3

   Mix until dough forms in to a sticky ball.

4. 4

   Cover with a dish towel and set aside.

5. 5

   In large pot or Dutch oven, add the olive oil over medium heat.

6. 6

   Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.

7. 7

   Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.

8. 8

   Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil.

9. 9

   5.

10. 10

    Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.

11. 11

    Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.

12. 12

    Let dumplings simmer for about 10 minutes, or until chewy and cooked through.

13. 13

    To serve, garnish with lots of fresh parsley.

14. 14

    Enjoy!