Savory Vegetable Stew With Dumplings Recipe

About this recipe

A hearty and comforting kosher dinner featuring a flavorful vegetable stew topped with fluffy dumplings, perfect for a satisfying evening meal.

Ingredients

• - Schwartz Flat Leaf Parsley
• 1 Kg Yellow/White Onion 1kg
• 1 stick Organic Celery Stick
• 560G New Covent Garden Vegetable Soup
• 1 Kg Carrots - 1kg
• - Filippo Berio Garlic Flavoured Olive Oil
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Potts Vegetable Stock Can

Instructions

1. 1. Heat a Dutch oven over medium heat and add 2 tablespoons of olive oil. Sauté 1/2 cup diced onion and 1/2 cup diced celery until softened, about 5 minutes.
2. 2. Stir in 1 can (400 g) vegetable soup, 2 diced carrots, 1 1/2 cups vegetable stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce the heat to low.
3. 3. Cover the pot and let the stew simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
4. 4. In a mixing bowl, combine 1 cup plain flour (substitute for bisquick baking mix) and 2/3 cup milk to form a soft dough.
5. 5. Drop spoonfuls of the dough onto the simmering vegetable mixture, ensuring the dumplings do not sink into the liquid.
6. 6. Cook uncovered over low heat for 10 minutes, then cover and cook for an additional 10 minutes until the dumplings are cooked through and fluffy.
7. 7. Garnish the stew with fresh parsley sprigs before serving. Serve hot and enjoy!