Vegetable Soup with Egg Dumplings

This Vegetable Soup with Egg Dumplings is easy to make, delicious, and good for you. It’s also perfect for cold winter weather! The dumplings are easy to make and take this soup to another level. The dumpling dough only needs one egg (in case your hens are slow coming back into lay) and can be made ahead and stored in the fridge for a day.

The recipe is very loosely based on a Hungarian soup with cauliflower and paprika. We didn’t have any Hungarian paprika when we were developing this recipe, so we used regular old paprika. It gave the soup, which is relatively simple, a delicious depth of flavor.

We talk you through the recipe for Vegetable Soup with Egg Dumplings in Episode 215 of our podcast. If you enjoy this soup, you may also enjoy our recipes for Potato Noodle Egg Stew and our Cream of Potato Soup (gluten and dairy free subs included.)

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Vegetable Soup with Egg Dumplings

This recipe is loosely based on a Hungarian dish - Paprika Spiced Cauliflower Soup. We did not use Hungarian paprika nor did we use hot Hungarian paprika, just regular paprika and not as much of it. But we did use carrots, cauliflower, and egg dumplings. You can make the dumpling dough ahead of time and pop it in the fridge while you make the soup. You will want a rich, tasty broth since this is a fairly simple soup. You can also add other veggies and peas or beans for some protein.

Equipment

• Large Soup Pot

Ingredients

• For the dumplings:
• 1/3 cup all-purpose flour or gf 1-1
• 1/2 teaspoon of salt or just a punch if using salted butter
• Freshly ground pepper
• 2 tablespoons butter or dairy free butter cut into small pieces
• 1 large egg
• For the soup:
• 4 tablespoons butter or dairy free butter or 2 tbsp butter and 2 tbsp olive oil
• 1 teaspoon of paprika
• 1 medium onion finely chopped
• 6 cups of broth or rich stock your choice. Holly used a veggie broth made with Better than Bullion because that’s what was in the pantry.
• 1 small head cauliflower cut into small florets, or a bag of frozen florets
• 2 medium carrots peeled and sliced

Instructions

• Make the dumplings: In a small mixing bowl, whisk together the flour and salt. Using a pastry blender or your fingers, cut the butter into the flour until it looks like pieces of very coarse meal. Add the egg and stir until a sticky dough forms. Cover the bowl and pop into the fridge while you make the soup.
• Make the soup: Place a large soup pot over medium-high heat and melt the butter/olive oil. Add the onion and paprika, and cook, stirring frequently for around 5 or 6 minutes or the onion is beginning to soften. Add the broth and veggies and bring to a boil. Reduce the heat to medium/low, and cook until vegetables are tender, about 15 minutes. Make sure you stir every so often to make sure nothing is sticking to the bottom of the pot.
• Use a regular teaspoon to scoop and drop the dumplings into the soup. It’s sticky dough so you may need to push it off and into the pot with a second spoon. The dumplings are not huge, and they float on the top of the soup and cook fairly quickly. It usually takes about 3-5 minutes for each one to cook. When the soup is ready, serve and enjoy!