This vegetable soup with zucchini is a great way to make use of your garden veggies. Zucchini, carrot, onion, green peas and mushrooms combined with some herbs and butter dumplings… it’s a perfect choice when you are craving something healthy.
- 1 medium onion
- 1-2 tbsp vegetable oil
- 3 carrots, diced
- 200 g (~7 oz) zucchini, diced
- 50 g (~1 3/4 oz)mushrooms, sliced
- 100 g (~3 1/2 oz) green peas
- 1-1,2 liter (~4-5 cups) chicken stock
- salt and pepper to taste
- 1/2 tsp dried basil
- 1 tbsp finely chopped parsley leaves
For the dumplings:
- 1 egg
- 20 g (~1 1/2 tbsp) butter, softened
- 60 g (~1/2 cup) flour
- pinch of salt
In a pot heat oil, add finely chopped onions and sauté until translucent. Add diced carrots, stir-fry for 1-2 minutes, then pour in water just enough to halfway cover the food. Cover the pot and slowly simmer (stir regularly). When carrots are half-cooked, add diced zucchini and sliced mushrooms, give it a stir and pour in chicken stock. Season with salt and pepper, add dried basil and bring it to a boil.
Meanwhile in a bowl mix together egg, butter, flour and salt.
When the vegetables are almost tender, add green peas and dumplings to the soup. You can push the batter through a dumpling maker or make and drop the dumplings with a knife or spoon. Cook for 2-3 minutes, and finally add finely chopped parsley leaves. Serve hot.