Cawl Recipe by MyNutriCounter

Vegetable Cawl with Herbed Potato Quenelles

Vegetable Cawl with Herbed Potato Quenelles

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. As the Welsh say, “Do the little things” and nourish your body.

The recipe serves 6 bowls, as per the image, with 3 quenelles each.

Cawl Recipe by MyNutriCounter

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  • Serves

    6 bowls

  • Prep

    20 mins

  • Cook

    30 mins

  • Total Time

    50 mins

  • Dietary

    DF, GF, VEG, V


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.

Dairy-free, Gluten-free, Lunch, Starters, Vegan, Vegetarian

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