High Fibre Soup Dumplings

Fibre is always a good thing to add to your diet and as we age it becomes more and more important. With the weather being chilly (because it’s February and we live in Toronto, DUH!) I’ve been craving a lot of soup, and my favourite is a broth soup. Every week I make a large batch of compost stock (well-washed vegetable trimmings) and my dinner is usually the vegetable broth with chopped vegetables but sometimes I crave something more. Recently JT was away for some councillor meetings so I was able to experiment freely without judgement and I came up with these high fibre dumplings. The egg adds the protein and the dumplings add more than 3.5 times the fibre a regular dumpling would have. They remind me of matzo balls but a tad firmer, which I prefer anyway. So if you’re trying to add a bit more fibre to your diet, give these gems a go, I think they’re pretty tasty.

The parsley adds delicious flavour so don’t skip it.

A KitchenInspirations Original Recipe

Serves 2-4

Ingredients:

• 1/4 cup all bran cereal
• 1/4 cup all purpose unbleached flour
• 1 tbsp flax seeds
• 2 tbsp water
• a good fist of parsley leaves
• 1 extra large egg

Directions:

1. Add all the dry ingredients and parsley to the bowl of a small food processor and pulse until mostly powder.
2. Add the egg and 2 tablespoons water and mix thoroughly and let sit 5 minutes to allow mixture to thicken.
3. Drop by teaspoon-full into the boiling soup and cook thoroughly (usually when they rise to the top).
4. Serve immediately.

Based on 2 servings