This hearty soup is healthy, warming, easy (yes, dumplings can be easy), and will become one of your winter go-to recipes. Dumplings can be made in a variety of ways such as baking, boiling, steaming, etc. For this recipe, we will be making vegan dumplings that can easily be added to your vegetable soup. They’re delicious!
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¾ tsp. salt
- 1 tsp. fresh thyme
- ¼ tsp. cracked pepper
- 2 Tbsp. olive oil
- ½ cup warm water
- 1 Tbsp. olive oil
- 1 medium-sized white onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium-sized carrots, finely chopped
- 5 stems of green onion, finely chopped
- 1 Tbsp. vegan butter
- 1 heaping Tbsp. all-purpose flour
- 1 tsp. sea salt
- 1 tsp. fresh cracked pepper
- 1 tsp. fresh thyme
- 1 Tbsp. vegetable stock paste mixed with 1 ½ cups boiling water
- 7 cups boiling water
- Start by making the dough. Combine your flour, baking powder, sea salt and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle.
- Using a spatula, fold together until sticky and well combined. It will be wet and sticky but this is what you want.
- Form into a ball and place a tea towel on top and let it rest while you make your soup. To a large pot add your olive oil on medium heat for 1 minute before adding onions. Cook the onions for 7-8 minutes or until translucent.
- To the pot add your carrots, celery and green onion. Cook for 7-8 minutes while stirring often to avoid burning.
- Scrape any brown bits that develop at the base of the pot with a wooden spoon. To the pot, add your vegan butter and let it melt.
- Add your flour and stir until everything is coated.
- Season with salt and pepper and add your fresh thyme.
- Give one more stir to ensure everything is well-coated with flour. Increase heat to high and add 1 Tbsp. of vegetable stock paste plus 1 ½ cups of boiling water to the pot.
- Stir and scrape any loose bits from the bottom of the pan.
- Once your water has almost reduced add the rest of the water and bring soup to a boil. Cook until the vegetables are tender.
- Grab your dough mixture and using a tablespoon begin scooping little balls and dropping them into the soup. It’s not an overly fancy or particular process, just make sure you’re using a tablespoon.
- Cook for around 5 minutes before removing from heat.
- Serve with fresh dill and your favourite vegan sour cream!
- Let the vegetable soup base simmer a lot to develop the flavour.
- Don’t skip on good quality herbs in your dumplings to really add a pop of flavour.
- Sweat your vegetables out on a lower heat rather than blasting them on high heat. This helps with the flavour as well.
- Switch up the vegetables in this recipe to whatever you have in your fridge – throw in kale, broccoli, squash, etc.
Nutrition facts per serving
Calories 228; protein 4 g; fat 11 g; carbs 28 g.
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