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Meal Prep Dumpling Soup | Vegetable Day
Makes: 4 serving uses 20 oz of your daily vegetable allowance
Ingredients
- 3/4 cup water chestnut/Singoda flour
- 32 oz “legal” vegetable stock
- 30 oz of carrots, chopped
- 30 oz of celery, chopped
- cayenne pepper
- creole seasoning
- salt and pepper, to taste
- zero calorie cooking spray
Directions
- in a large pot, combine vegetable stock, carrots and celery and bring to the boil
- add cayenne pepper, creole seasoning and salt & pepper to taste
- combine Singoda flour, water, salt, some zero calorie oil and add water (a table spoon at a time and mix well you don't want the raw dumplings to get too watery)
- split into 8 dumplings
- drop in toward the end when the soup is up to full boiling temperature, cook for 15 minutes
- split into 4 portions, will keep for the week or freeze for later use, enjoy!
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