Pea and Carrot Soup with Dumplings
Croatian vegan Pea and Carrot Soup with Dumplings
Ingredients
- canola oil
- 24 oz frozen pea and carrot mix or 12 oz pea and carrot mix + 12 oz peas
- 4 vegetable broth+ water
- 1/4 cup chopped parsley
- salt and pepper
For roux
- 1 tbsp canola oil
- 1 tbsp flour
For dumplings
- 1 cup flour
- salt
- water (about 1/2 cup)
Instructions
- In a pot heat up some canola oil and add your peas and carrots to it, cook for about 3 minutes then add vegetable broth to it and season it with salt and pepper. Cook for 15 minutes.While that is cooking, in a small pan add one tablespoon of canola oil and heat it up. Add one tablespoon of flour to it and cook constantly stirring for 2-3 minutes until it darkens in color to a nice medium brown. Turn off the heat and set aside.In a bowl add the one cup of flour, 1/2 tsp of salt and about 1/2 cup of water. You are looking for a thick paste consistency. Definitely thicker than pancake batter but nothing that would hold it's shape. Chop the parsley and add it to the soup. With a small spoon start adding the dumplings into the soup. I scoop about 1/2 teaspoon and submerge the spoon into the soup which helps it release the dough. Once you are done with all the dough stir well and add the roux. Stir and cook for about seven minutes adding a bit of water if it seems too thick. Check for seasonings and serve.