Vegetable Soup

INSTRUCTIONS

• 1
  We can add any vegetables we currently have at home to the soup. We can also use supplies from the freezer, such as frozen peas or other types of vegetables. This is what makes this type of soup great. As a variation, instead of dumplings, we can add oats, couscous, quinoa, orzo, or legumes to the soup. Each time, we'll have a slightly different but always great and nutritious soup.
• 2
  Heat a non-stick pan. Drizzle with oil and roast the chicken carcasses on all sides. Place them in a slow cooker or a regular pot, add cleaned and chopped vegetables and spices. You can add the onion with the skin on, which will give the broth a beautiful yellow color. Pour in 3 liters of cold water and simmer on low heat for 1.5 hours. In a slow cooker, set the first level for 6 hours. Strain the broth through a fine sieve or cloth, and it is now ready to be used for making soup.
• 3
  Break the cauliflower into florets. Peel and dice the celery and potatoes. Scrape the carrots and cut them into rounds, clean the Brussels sprouts, remove the outer leaves, and halve them.
• 4
  Drizzle the pan with oil and heat it up. Roast the celery, carrot, and Brussels sprouts on all sides. Place them in a pot, add the cauliflower and potatoes, and pour in the broth. Cook on low heat for 20 minutes, check how soft the vegetables are, and remove from heat. If necessary, cook until the vegetables are soft.
• 5
  For the dumplings, mix the egg with semi-coarse flour and salt. Bring water to a boil in a saucepan, reduce the heat to half, salt it, and pour the mixture into the water through a fork or coarse grater. Stir gently and cook for 1 minute. Strain the dumplings and add them to the soup.
• 6
  Serve the soup with chopped parsley.