Soup with Carrot Dumplings

3 SERVINGS

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INGREDIENTS

100 g raw carrot (or about 130 g cooked from broth)
1 egg size M
20 g corn starch
25 g fine oats
1 teaspoon dried marjoram
¼ teaspoon ground cumin
½ handful fresh parsley (3 g)
1 tablespoon canola oil
750 ml vegetable broth
Salt
Pepper

INSTRUCTIONS

1
Peel the carrots and cut them into larger pieces. Then place them in a pot, cover with water, bring to a boil, and cook over medium heat for 20⁠–⁠25 minutes until soft.*
2
After cooking, drain the carrots, cool them under cold water, place them in a large, deep bowl, and mash with a fork. Add the egg, corn starch, oats, marjoram, cumin, parsley, and 1 tablespoon of canola oil to the mashed carrots and mix everything together. Season the resulting dough with salt and pepper, set the bowl aside, and let the dough rest for about 5⁠–⁠10 minutes.
3
Then bring a sufficient amount of water to a boil in a smaller pot and shape a total of 12 balls from the prepared dough using your hands or two teaspoons. Place them in the boiling water and cook for about 2⁠–⁠3 minutes until they float to the surface.
4
Serve the cooked dumplings in vegetable broth (1 serving consists of 250 ml of broth and 4 dumplings).

Tip

* If you use cooked carrots from the broth, do not cook them again and proceed directly to mashing with a fork.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.