MyNutriCounter / Vegetable Cawl with Herbed Potato Quenelles



For the Soup

100g/3.5oz celery stalks – diced

100g/3.5oz carrots - diced

100g/3.5oz onions - diced

2 pieces. bay leaf

21g/0.75oz parsley stems – finely chopped

1/2 tsp dried marjoram

1/2 tsp dried oregano

1.5 litres/quarts vegetable stock or water

For the Quenelles

400g/14oz potatoes – peeled, whole

100g/3.5oz potato flour

15g/0.5oz parsley leaves – finely chopped

15g/0.5oz garlic chives – finely chopped

60ml/2fl oz olive oil

1 tsp salt


1.Boil potatoes, celery, carrots, onions, bay leaves, parsley stems, dried marjoram, and dried oregano for 20 minutes or until potatoes are fork tender.

2.Turn off the heat and take the potatoes out.

3.In a bowl, mash the potatoes. Add potato flour, olive oil, parsley, chives, and salt. Mix to a smooth dough.

4.Form the quenelles by rolling 25 grams/1 ounce of dough using two spoons.

5.Bring the soup back to a boil. Drop the shaped quenelles and simmer for 5 minutes.

6.Season with salt and pepper as needed.



Update Message: A vegetable cawl recipe specifically created for St. David’s Day which is celebrated every year on the 1st March, in remembrance of the patron saint of Wales.

Tags: vegetarian, vegan, gluten-free, dairy-free, lunch, Starters

Revision: 1