Winter vegetable stew with dumplings

Total time: 1hr 20m
Preparation Time: 80m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 459 Kcal, 10g Protein, 61g Carbohydrates, 18g Fat


  • Stew
  • 3 tbsp olive oil
  • 45 g white flour
  • 1 onions, finely chopped
  • 1.4 litres vegetable bouillon
  • 3 garlic clove, finely chopped
  • 450 g waxy potatoes, cut into approx. 2.5 cm cubes
  • 2 celery, cut into pieces approx. 3 cm long
  • 2 carrots, cut into slices approx. 1 cm thick
  • 1 tsp paprika
  • 1 tsp dried thyme
  • Dumplings
  • 180 g white flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
  • 1.75 dl almond drink
  • 2 tbsp olive oil

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  • Stew

    Heat the oil in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Add the onion and garlic, continue to cook for approx. 1 min. Remove the pan from the heat. Pour in the stock, bring to the boil while stirring. Add the vegetables, season and cook over a medium heat for approx. 25 mins.
  • Dumplings

    Mix the flour with the baking powder, salt and herbs. Combine the almond milk and oil, add to the flour and mix into a dough. Using two spoons rinsed in cold water, shape the dough into approx. 12 quenelles, place on top of the vegetables. Cover the dumplings and cook over a medium heat for approx. 15 mins.
  • Tip:

    Garnish with finely chopped flat-leaf parsley and serve.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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