Vegetable Soup With Dumplings

• Vegetables:
• Carrots
• Celery root
• Parsley root
• Sweet potatoes
• Parsley leaves
• Pumpkin
• Cauliflower
• Broccoli
• Garlic
• White or red onion
• Seasoning:
• 3 tsps salt
• 1 tsp turmeric
• 1 tsp cumin
• 1 bay leaf
• 1/2 tsp black pepper
• 2 tbsps olive oil
• Optional seasoning:
• Cardamom seeds
• Fennel seeds
• Allspice
• Rosemary
• For the Dumplings:
• 1 tsp sea salt
• 1 egg
• 2 tbsps water
• A little whole wheat flour or spelt flour
• The dumpling batter can be upgraded by adding different seeds such as pumpkin seeds, sunflower seeds, or sesame seeds.

1. Place all the vegetables in a large pot, fill with water enough to cover the vegetables, and bring to a boil. The more water you add, your soup will be more watery and less soupy.
2. When the water boils, lower the flame, add the seasoning, and cover.
3. The soup is ready after an hour.
4. Dumpling Preparation:
5. Mix the ingredients in a bowl until the mixture turns into a batter with a consistency like that of pancake batter. While the soup is being brought to a second boil, after it is ready, spoon the batter into the pot (fill a tablespoon with batter and drop it into the pot using your finger).
6. Lower the flame after 5 minutes.

vegetables, carrots, celery root, parsley root, sweet potatoes, parsley, pumpkin, cauliflower, broccoli, garlic, white, seasoning, salt, turmeric, cumin, bay leaf, black pepper, olive oil, cardamom seeds, fennel seeds, allspice, rosemary, salt, egg, water, whole wheat flour, batter

Taken from www.epicurious.com/recipes/member/views/vegetable-soup-with-dumplings-1233050 (may not work)