|Title:||Potato Dumpling Soup ****|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
|From:||Twelve Months of Monastery Soups|
1 celery stalk
2 T oil of choice
5 c water
Sea salt and pepper to taste
1 1/2 c mashed potatoes
1 t sea salt
1 egg replacer/substitute
1 T chopped parsley
1/2 c whole wheat pastry flour
|Directions:||Slice the vegetables thinly and saute them slowly in the oil for a few minutes in a soup pot. Add the water gradually, stirring continuously. Add salt and pepper. Cover the pot and cook over low-medium heat for 30 minutes.
While the soup is cooking, combine remaining ingredients for the dumplings. Roll the paste into a thin long cylinder. Cut into 1-inch lengths and roll them in the palms of your hands. Drop the dumplings into the soup and continue cooking for another 8 to 10 minutes. Serve hot.