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Vegetable soup with carrot dumplings

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Ingredients Method

Składniki
  

For the soup
  • 2 carrots cut into slices
  • 1 parsley cut into slices
  • 1/2 leek cut into slices
  • 250 g of green beans
  • 250 g of cauliflower
  • 250 g of small mushrooms
  • 2 tablespoons of butter
  • 1/2 tablespoon of extra virgin olive oil
  • 1 and 1/2 liters of vegetable or chicken broth
  • 1/3 cup of sour cream
  • bunch of dill or parsley
For the carrot dumplings
  • 500 grams of cooked carrots
  • 1 egg
  • 150 grams of plain flour
  • 1/2 teaspoon mix sweet pepper nutmeg, cumin
  • 2 cloves of garlic finely chopped
  • 1 tablespoon of oil needed for cooking to prevent the dumplings from sticking together
Additionally
  • Parmesan flakes optional

Method
 

For the soup
  1. Simmer the leek in a large pot with butter and olive oil. Add the carrots and parsle.Fry and stir for about 3 minutes. Add the mushrooms and fry with the remaining vegetables
  2. Add hot stock and bring to a boil. Cook covered for about 5 minutes.
  3. Add the beans and cauliflower florets. Season with salt and freshly ground pepper.
  4. Cook, covered, for about 15 minutes, until the vegetables are tender. Finally, add the chopped dill
  5. Put the soup aside from the heat and mix with cream. Serve with carrot dumplings and parmesan flakes
For the carrot dumplings
  1. Place the carrots in a blender and mush them. While mixing, add one egg and blend for a while. Transfer to a larger container, add garlic, spices and a pinch of salt. Add the flour and knead it well. Boil the dumplings by adding them to boiling water with oil. Cook the as if they were put on a spoon. Cook for 3 minutes after rising to the surface. Remove from water and put on a plate