Knoephla Soup

Soup

• 2 Tbsp butter
• 5-6 yukon gold potatos, peeled and cubed
• 1 yellow onion, diced
• 1 1/2 tsp fresh ground pepper
• 5 cups water
• 3 cups milk
• 1/2 cup heavy cream
• 2 Tbsp chicken bouillon

Knoephla

• 185 grams all-purpose flour 
• 3/8 cup milk
• 1 egg
• 2 tsp dried dill
• 2 tsp dried parsley
• 1 tsp fresh ground pepper
• 1/2 tsp salt
• additional 1-2 Tbsp flour to prevent sticking

In a large pot, melt butter over medium heat. Add potatoes and onion and saute until onions start to caramelize. Add some of the water to prevent sticking. Add remaining ingredients and allow to simmer until potatoes are tender (about 20 minutes). 

Meanwhile, combine knoephla ingredients in a seperate bowl. Dough should be stiff and not sticky (add more flour or more milk if needed). Roll dough into ropes about 1/2 inch thick then cut ropes into small pieces. Transfer pieces of dough back to the bowl along with the additional 1-2 Tbsp flour and toss, making sure that each piece is coated and seperate from the others.

Carefully drop dough balls into the soup then cover. Let soup cook for an additional 15 minutes.

Lentil Curry Soup

• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 Tbsp olive oil
• 6 cups veggie broth
• 1 1/2 cups dried green lentils
• 2 carrots, diced
• 2 Tbsp curry powder
• 1/2 tsp ginger powder
• 1 cup cashew milk
• salt to taste (about 1 tsp, add 1/2 tsp at a time)

In a pan over medium heat, saute onions and garlic in the olive oil. Meanwhile, combine remaining ingredients to a slow cooker. Add in onions and garlic once done. Allow to cook on medium for 6 hours or high for 4 hours. Transfer about half to 3/4ths of the soup to a blender and puree until smooth before returning to the slow cooker. Add salt last, adjusting as needed.