Vegan dinner for two?
No problem, with this recipe you have the starter covered.
This is a very simple, quick, homemade soup, perfect for the cold days.
It is made with just a few ingredients (ground flaxseed, extra virgin olive oil, salt, semolina and vegetable broth) and the recipe goes like this:
Prepare one flaxseed egg. Mix 1 tbsp ground flaxseed with 2.5 tbsp water and let it stay for 15’.
Because the oils in the ground flaxseed go rapidly rancid, I prefer the freshly ground flaxseed. The leftovers can be stored in the fridge in a sealed container for up to a week.
Combine 3 tbsp spelt semolina (for a gluten free version you could use grit), 1 tbsp extra virgin olive oil, the flaxseed egg and a pinch of salt. Use a shallow bowl in order to form the dumplings easier (more on this in the next steps).
Mix well until you get a nice paste like this. Let it stay for 15′. Actually you can prepare the mixture in advance and put it in the fridge.
Soup time! Cook one liter of vegetable broth, then turn the stove to medium heat.
Start making the dumplings. Use a teaspoon, push back with the spoon and then scoop out a small dumpling (1/2 tbsp), like on the picture. Then hit the pot lightly with the spoon and the dumpling will fall into the broth.
Let the dumplings cook for 15′. You can also precook them, but then you need to take them out of the broth, so they don’t get too mushy.
Put in some fresh or dry chives and enjoy the soup!
Makes for 2 portions.
- 1 tbsp ground flaxseed
- 1 tbsp extra virgin olive oil
- 3 tbsp spelt semolina (or sub with grit for gluten-free version)
- 1l vegetable broth
- fresh or dry chives (for serving)