Vegetable Soup

INSTRUCTIONS

• 1
  We can add any vegetables we have at home to the soup. We can also use freezer supplies, such as frozen peas or other types of vegetables. This makes this type of soup great. As an alternative to dumplings, we can add oats, couscous, quinoa, orzo, or legumes to the soup. Each time we will have a slightly different, but always great and nutritious soup.
• 2
  Heat a non-stick pan. Drizzle with oil and brown the chicken carcasses on all sides. Place them in a slow cooker or a classic pot, add cleaned and chopped vegetables and spices. You can add the onion with its skin on, it will give the broth a beautiful yellow color. Pour in 3 liters of cold water and simmer for 1.5 hours. In a slow cooker, set to the first setting for 6 hours. Strain the broth through a fine sieve or cloth, and it is now ready to be used for preparing the soup.
• 3
  Break the cauliflower into florets. Peel and dice the celery and potatoes. Scrape the carrots and slice them into rounds, clean the Brussels sprouts, remove the outer leaves, and halve them.
• 4
  Drizzle oil into a pan and heat it. Sauté the celery, carrots, and Brussels sprouts on all sides. Transfer to a pot, add cauliflower and potatoes, and pour in the broth. Simmer for 20 minutes, check if the vegetables are tender, and remove from heat. Alternatively, cook until the vegetables are tender.
• 5
  For the dumplings, mix the egg with semi-coarse flour and salt. Bring water to a boil in a saucepan, reduce heat by half, salt it, and pour the mixture into the water through a fork or coarse grater. Stir lightly and cook for 1 minute. Drain the dumplings and add them to the soup.
• 6
  Serve the soup with chopped parsley.