Vegetable Soup with Dumplings

Spring might be here, but most of the evenings are still cold and lots of days are rainy and gloomy.

Come on sunshine.....I am waiting for you, but till them I will comfort my family with soups.

I don't know about you, but gloomy spring days soups in my house are totally different from cold winter day soups.

Gloomy spring day soups are light and full of color.

Yesterday was a very gloomy and rainy day so I decided to make delicious  Vegetable Soup with Dumplings.

It's very easy, light and delicious.....you can't have just one bowl. I guarantee it.

Ingredients:

• 2 Tbsp Butter
• 1 Onion (chopped)
• 3 cups Carrots ( chopped)
• 1 1/2 cup Turnips (chopped)
• 1 Onion (whole)
• Handful of Fresh Parsley
• 1L Vegetable Stock (you can use chicken stock as well)
• 3L Water
• Salt
• Whole Black Pepper

In a stock pot melt the butter and toss in the chopped onion. Saute it for few minutes. Add chopped carrots and turnip. Saute for 5 minutes while stirring occasionally.

Pour in the vegetable stock and water. Drop in the onion with top layers removed. Salt and pepper. Toss in the parsley (no need to chop it).

Cook on medium-low heat for an hour or hour an a half. Do not turn off the heat as you will be adding dumplings into the soup and cooking it longer.

After an hour of cooking your soup make the mixture for the dumplings.

Ingredients for Dumplings:

• 5 Tbsp Cream Of Wheat
• 2 Tbsp Butter (softened)
• 1 Egg

In a bowl mix together  cream of wheat, butter and egg till you have a thick dough like mixture.

Let it rest for 15 minutes. Then with teaspoon drop little chunks (about 1/2 tsp) of the dough into the soup. Cook for another 30 minutes.

When serving the soup sprinkle it with chopped fresh parsley.

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This recipe is linked to:

VIRTUAL SOUP SWAP @ A Southern Fairytale