Heat a couple Tbsp of olive oil over a medium high heat in a large soup pot.
Add butter to melt.
Add carrots, celery and onion, season with salt and pepper and the bay leaf. Cover the pot and cook, stirring occasionally, until the carrots soften, about 7-8 mins.
Sprinkle the flour on the vegetables ans stir for a minute.
Stir in chicken or vegetable broth, mustard and peas. For a thinner soup, you can add 1-1.5 cups of water at this time
Add the chopped fresh herbs to the biscuit batter and combine.
When soup is bubbling, form batter into small dumplings, gently stirring, until just firm, 8-10 mins.
Discard bay leaf, transfer to bowl& enjoy!