Cream soup with cumin and fluffy dumplings with spinach and carrot

Creamy soup with cumin and fluffy dumplings with spinach and carrot

If you're looking for a comforting, healthy, and delicious recipe, you've come to the right place! This creamy soup with cumin and fluffy dumplings is not just a simple meal, but a culinary experience that will bring warmth and comfort on cooler days. With fresh and healthy ingredients, our recipe will transform an ordinary meal into a feast full of flavors and textures.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total: 50 minutes
Number of servings: 2

The history of vegetable soup is long, being a staple in many cultures around the world. This soup is a combination of simple yet flavorful ingredients, and the cumin adds a distinctive note that will pleasantly surprise those who taste it. The fluffy dumplings made from spinach and carrot provide a perfect contrast to the creamy texture of the soup.

Ingredients for the soup:
- 2 large potatoes
- 1 red onion
- 1 carrot
- 1 parsnip
- 1 parsley root
- 1 piece of celery
- 2 egg yolks
- 2 tablespoons of yogurt
- ½ teaspoon cumin
- Salt and pepper to taste
- Olive oil
- 1 teaspoon of salt-free dehydrated vegetables

Ingredients for spinach dumplings:
- 1 egg white
- 1 pinch of salt
- 3 balls of chopped spinach (frozen)
- 1 heaping tablespoon of flour

Ingredients for carrot dumplings:
- The boiled carrot from the soup
- 1 egg white
- 1 pinch of salt
- 2 heaping tablespoons of flour

1. Preparing the vegetables
Start by peeling all the vegetables. Cut the potatoes, onion, carrot, parsnip, parsley root, and celery into small pieces. This will allow the vegetables to cook evenly and become tender more quickly.

2. Boiling the soup
In a large pot, add the chopped vegetables and cover them with water, adding a pinch of salt, 1 teaspoon of the dehydrated vegetable mix, and a splash of olive oil. Place the pot over medium heat and let the vegetables boil for about 20-25 minutes, until tender.

3. Flavoring
When the vegetables are cooked, add a few cumin seeds and turn off the heat. Let the soup cool slightly, then strain the vegetables, keeping the soup liquid. The boiled carrot can be removed and set aside to be used later in the dumplings.

4. Creating the creamy soup
Place the cooked vegetables in a blender and gradually add the strained soup, blending until you achieve a smooth consistency. You can adjust the amount of soup depending on how thick you want the cream to be. Once you have a homogeneous texture, return the soup to the pot and let it cool.

5. Preparing the spinach dumplings
In a bowl, beat the egg white with a pinch of salt until you achieve a firm foam. Squeeze the frozen spinach well and add it to the egg white foam. Start incorporating the flour gradually, mixing gently to avoid destroying the airiness of the foam.

6. Preparing the carrot dumplings
In another bowl, beat the egg white with a pinch of salt until firm. Add the boiled carrot from the soup, previously blended, and gently incorporate it into the egg white. Gradually add the flour, mixing carefully.

7. Boiling the dumplings
In a pot, bring salted water and a few cumin seeds to a boil. Using a teaspoon, drop the dumplings into the boiling water. Let them boil for 5 minutes, then turn them over and let them boil for another 5 minutes on the other side. Remove them with a slotted spoon and place them on a platter.

8. Finalizing the soup
Before serving, enrich the soup with the 2 beaten egg yolks mixed with the yogurt. Stir well to achieve a creamy and rich soup. You can adjust the taste with salt and pepper to your preference.

9. Serving
Pour the creamy soup into bowls and place the dumplings on top. You can garnish with toasted cumin seeds or a drizzle of olive oil for a more appealing look.

Practical tips:
- If you want a spicier soup, you can add a pinch of cayenne pepper or hot paprika during cooking.
- This dish pairs perfectly with a slice of toasted whole-grain bread or a fresh croissant.
- Dumplings can be made with other vegetables, such as zucchini or sweet potato, for a more diverse option.
- The soup can be stored in the fridge for 2-3 days, and the flavor intensifies as it sits.

Nutritional benefits:
This soup is an excellent source of vitamins and minerals, thanks to the fresh vegetables used. Spinach provides iron, while carrot is rich in beta-carotene, important for skin and vision health. Additionally, yogurt adds a note of protein and probiotics, essential for digestive health.

Frequently asked questions:
- Can I use fresh vegetables instead of frozen ones?
Of course! Fresh vegetables will add an even more intense flavor to your soup.
- What other spices can I add?
Coriander, turmeric, or basil can be added to customize the flavor of the soup.

This creamy soup recipe with cumin and fluffy dumplings is not only easy to prepare but also an excellent choice for a healthy and comforting meal. So gather your ingredients, get your kitchen ready, and enjoy a memorable culinary experience! Enjoy your meal!