• Prep Time: 30 minutes
  • Cooking Time: 25 minutes
  • Serves: 6

Easy vegetable and dumpling soup

  • Recipe Submitted by on

 Ingredients List

  • For the dumplings:
  • 5 heaping Tbsp all-purpose flour
  • ½ tsp salt
  • ½ cup / 120 ml water
  • 1 Tbsp (olive) oil
  • For the soup:
  • 3 Tbsp oil
  • 2 onions
  • 3 larger carrots (about 10 ½ oz / 300 g)
  • 2 bay leaves
  • ½ tsp ground black pepper
  • 3 cloves of garlic + 1 clove for adding in the end
  • 2 tsp dried dill
  • 6 cups / 1l + 400 ml boiling water
  • 3 potatoes
  • 1-1 ½ tsp salt
  • bunch of fresh parsley


We add the dumplings in the end, so it's best to start making the dumpling dough. It has to sit for some time to let the flour rise a bit. To make the dumplings, combine flour with salt, add water and stir. Add oil and stir again. Let the dumpling dough sit until you make the soup.

Heat up a thick-bottomed pot. Add oil and chopped onions. Cook for a minute or two. Add carrots (cut into little pieces), bay leaves, ground black pepper, 3 cloves of chopped garlic and dried dill. Stir and cook for a couple of minutes. Add the boiling water and let the soup boil under a lid, until the carrots are halfway cooked (about 10 minutes). Add potato cubes and salt. Boil, until the potatoes are almost soft. Now start adding the dumplings. Take a teaspoon of dumpling dough and carefully slide it into the boiling soup. Continue, until you are out of the dough. If all the dumplings are added, cover the pot with a lid and let the soup boil for 7-10 minutes. In the end, add chopped parsley and finely chopped garlic clove. Taste for salt and serve.

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