in Soup Recipes

Vegetable stew with bread dumplings

updated

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Ingredients for 1 servings:

  • 450 g vegetables (soup), frozen
  • 200 g potato(s), waxy
  • 600 ml vegetable stock
  • 1 sprig(s) lovage
  • salt and pepper
  • Nutmeg, fresh
  • 8 dumplings (mini bread dumplings), from the package
  • 3 stalks of parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Place the frozen vegetables in a bowl and let them thaw. Peel the potatoes and cut them into 1 1/2 cm cubes. Bring the broth to a boil in a saucepan. Add the potatoes, vegetables, and lovage. Bring the vegetables back to a boil, cover, and simmer over medium heat for 10 minutes. Season with salt, pepper, and nutmeg. Prepare the bread dumplings according to the package instructions. Meanwhile, wash, dry, and chop the parsley. Place the dumplings in a soup bowl. Ladle the stew over the vegetables and sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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