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Meal Prep Dumpling Soup |  Vegetable/Fruit Day

Makes: 4 serving uses 20 oz of your daily vegetable allowance

  • 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
  • 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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