Vegetable Soup with Potato and Garlic Dumplings

Dumplings

1

Heat the olive oil in a pan over medium heat

Add the garlic and fry until it starts to brown

Remove from heat and strain, reserving two tablespoons (soup) of oil

2

In a bowl, mash the potato slices and add the fried garlic, reserved oil, water, and egg

Mix well and season with salt. Reserve

Broth

1

In a pan, combine the water, onion, zucchini, and carrot

Bring to a simmer over low heat for 20 minutes or until the vegetables are tender

2

Remove from heat and blend in a blender until smooth

Season with salt

Return the broth to medium heat and add the peas

When it starts to boil, add spoonfuls of the potato mixture and cook for five minutes or until the dumplings are cooked through

Serve immediately.