Vegan Dumpling Soup
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This Vegan Dumpling Soup is the cozy hug in a bowl that you’ve been searching for! Picture this: a fragrant broth filled with hearty vegetables and fluffy dumplings that practically melt in your mouth. Perfect for chilly evenings or any time you need a little comfort, this soup is not only delicious but also packed with nutritious ingredients. Let’s dive into this delightful recipe that’s sure to warm your heart and satisfy your taste buds!
Why This Recipe Works
This recipe is all about simplicity and flavor. The dumplings are made with wholesome ingredients that come together effortlessly, creating a light and fluffy texture that pairs perfectly with the savory broth. Using a variety of vegetables not only adds color and texture but also boosts the nutrition of the soup. Plus, the use of fresh herbs and spices elevates the flavor profile, making each spoonful a delightful experience.
What’s in the Bowl
Here’s what you’ll be putting into your delicious Vegan Dumpling Soup:
- 7 oz Potatoes: Creamy and filling, they provide a wonderful base for the dumplings.
- 3.5 oz All-purpose flour or gluten-free flour blend: Essential for forming the dumplings.
- 1 Tbsp Corn starch: Helps in achieving the right texture for the dumplings.
- __ tsp Baking powder: Adds a bit of lift to the dumplings.
- __ tsp Dried parsley: Brings a mild herb flavor.
- __ tsp Salt: Enhances all the flavors.
- 1 Tbsp Olive oil: Adds richness to the dumplings.
- 1 Onion (small): Provides a savory base for the soup.
- 2 cloves Garlic: Adds aromatic flavor.
- 2 Carrots (medium): Sweetness and color to the mix.
- 1 Celery root (Celeriac, small): Offers a unique earthy flavor.
- 2 Celery stalks: Adds crunch and freshness.
- 1 Parsnip (small): For an extra touch of sweetness.
- 14 oz Cannellini or White beans (canned): A great source of protein and creaminess.
- 3.5 oz Green peas (frozen or canned): Bright and sweet little bursts of flavor.
- 4 cups Veggie broth: The soul of the soup, bringing all the flavors together.
- 2 Tbsp Parsley (fresh, chopped): For a fresh herbaceous finish.
- __ tsp Saffron threads (optional): For a luxurious touch, or substitute with a mix of sweet paprika and turmeric for color.
- Salt and Pepper to taste: Essential for seasoning.
Toolbox for This Recipe
Here’s what you’ll need to whip up this comforting soup:
- Mixing bowls: For combining the dumpling ingredients.
- Pot: To cook the soup and dumplings.
- Wooden spoon: For stirring.
- Knife and cutting board: To chop your veggies.
- Measuring cups and spoons: To get the quantities just right.
- Slotted spoon: For adding and removing dumplings from the pot.
Vegan Dumpling Soup in Steps
Step 1: Prepare the Dumplings
In a mixing bowl, mash your peeled and boiled potatoes until smooth. Add the all-purpose flour, corn starch, baking powder, dried parsley, salt, and olive oil to the bowl. Mix until a dough forms. If the dough is too sticky, add a little more flour until it reaches a workable consistency. Set aside.
Step 2: Sauté the Aromatics
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Step 3: Add the Vegetables
Next, add the chopped carrots, celery root, celery stalks, and parsnip to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 4: Pour in the Broth
Add the veggie broth to the pot, and bring to a gentle simmer. Stir in the canned cannellini beans and green peas. Season with salt and pepper to taste.
Step 5: Make the Dumplings
With the broth simmering, use a spoon to scoop out pieces of the dumpling dough, about 1 tablespoon each. Gently drop them into the broth, being careful not to overcrowd the pot.
Step 6: Cook the Dumplings
Cover the pot and let the dumplings cook for about 10-12 minutes, or until they have puffed up and cooked through. They should be fluffy and light!
Step 7: Finishing Touches
Once the dumplings are cooked, stir in the fresh parsley and saffron (if using) for that beautiful golden color. Adjust the seasoning with more salt and pepper if needed.
Substitutions by Category
- Flour: Use almond flour or a gluten-free blend for a gluten-free option.
- Beans: Any white bean can work here, such as navy or great northern beans.
- Vegetables: Feel free to swap in whatever veggies you have on hand, like bell peppers or zucchini.
- Herbs: Fresh thyme or dill can be great substitutes for parsley.
Chef’s Rationale
The beauty of this Vegan Dumpling Soup lies in its versatility and simplicity. You can customize the vegetables based on what’s in season or what you have left in your fridge. The dumplings are not only plant-based but also a delightful way to incorporate more whole foods into your diet. Plus, they absorb all the delicious flavors from the broth, making each bite a savory delight.
Shelf Life & Storage
This soup can be stored in an airtight container in the refrigerator for up to 4 days. However, it’s best enjoyed fresh, as the dumplings may become soggy when stored. If you want to make it ahead of time, consider preparing the soup and dumplings separately, combining them just before serving.
Top Questions & Answers
Can I freeze this Vegan Dumpling Soup?
Yes, you can freeze the soup without the dumplings! The dumplings are best made fresh, but the broth can be stored in the freezer for up to 3 months.
What can I use instead of potatoes in the dumplings?
You can use sweet potatoes or even mashed cauliflower for a different flavor and texture!
Are there any gluten-free options for the dumplings?
Absolutely! Just use a gluten-free flour blend in place of all-purpose flour, and you’ll have a delicious gluten-free dumpling.
How can I enhance the flavor of the broth?
For a richer broth, try adding a splash of soy sauce or tamari, or even a bit of nutritional yeast for a cheesy flavor.
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Serve & Enjoy
Now that you have created this delicious Vegan Dumpling Soup, it’s time to serve it up! Ladle the soup into bowls, making sure to include plenty of those fluffy dumplings. Garnish with additional fresh parsley if desired and enjoy the comforting warmth that this dish brings. It’s perfect as a light lunch or a hearty dinner, and trust me, your taste buds will thank you!
There you have it—a beautiful, nourishing meal that’s not just easy to make but also deeply satisfying. This Vegan Dumpling Soup is perfect for sharing with loved ones or for cozy nights in. Feel free to experiment and make it your own; after all, the best recipes are the ones that speak to your heart. Happy cooking!
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Vegan Dumpling Soup
Ingredients
Equipment
Method
- In a mixing bowl, mash your peeled and boiled potatoes until smooth. Add the all-purpose flour, corn starch, baking powder, dried parsley, salt, and olive oil to the bowl. Mix until a dough forms. If the dough is too sticky, add a little more flour until it reaches a workable consistency. Set aside.
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Next, add the chopped carrots, celery root, celery stalks, and parsnip to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the veggie broth to the pot, and bring to a gentle simmer. Stir in the canned cannellini beans and green peas. Season with salt and pepper to taste.
- With the broth simmering, use a spoon to scoop out pieces of the dumpling dough, about 1 tablespoon each. Gently drop them into the broth, being careful not to overcrowd the pot.
- Cover the pot and let the dumplings cook for about 10-12 minutes, or until they have puffed up and cooked through. They should be fluffy and light!
- Once the dumplings are cooked, stir in the fresh parsley and saffron (if using) for that beautiful golden color. Adjust the seasoning with more salt and pepper if needed.
Notes
- For gluten-free dumplings, use a gluten-free flour blend.
- This soup is best enjoyed fresh; store leftovers in an airtight container for up to 4 days.
- Feel free to customize the vegetables based on what you have on hand.
