Vegetable Dumpling Soup

Vegetable clear soup with egg dumplings is perfect for winters, serve it for a weekend brunch or an evening with closed ones while you are tucked in the quilt and binging on your favorite series.

Nutritional value

This soup serves four bowls with max 200 calories each. Rich in calcium, iron, and vitamins from vegetables it's a good catch for a diet too.

Ingredients

For Soup

• 1 -cup boiled beans (any kind)
• 1 cup chopped Carrot
• 1/2  cup chopped Celery
• 1/2  cup chopped Broccoli
• 1/2  cup  Peas
• 1/2  cup Corn
• 1- small red onion
• 3- pods of garlic
• 2 bay leaves
• 2 bouillon cubes or 4 cups vegetable stock
• 1 small cinnamon stick
• 2 green cardamom
• 1 clove
• 1 tablespoon salt (adjust to taste)

For Egg Dumplings

• 3/4  cup flour
• 1  egg
• 1/4  teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon pepper

Method

For Soup

1. Heat a heavy bottom pot on a low flame and add butter to it with bay leaf, clove, cardamom and cinnamon stick.  Add chopped onion fry it till it turns translucent then add minced garlic to it and fry for 30 seconds. 
2. Now, add all vegetables one by one and keep tossing them for 8 to 10 mins, add salt pepper.
3. Add vegetable stock or bullion mix in 4 cups of hot water to it and bring everything to boil and then lower the flame and let it cook for another 10 mins covered.
4. Now mix the dumpling mixture the flour, egg, salt, baking powder altogether and keep on adding water to get a thick consistency so that it can be poured in the boiling soup one by one by using a spoon.
5. Open the lid of the pot and add the dumpling mixture in it with a spoon as dropping it one at a time without crowding it. Cover the pot again and let it cook for another 10 minutes.
6. The dumplings will come on the surface as they cook now at the end add the beans and let it cook covered for another 15 mins in medium heat. Serve the soup with egg dumplings. Enjoy!