Peel and dice the potatoes, carrots, celery root, and parsnip into small, bite-sized pieces. Finely chop the onion and mince the garlic cloves. Chop the celery stalks into thin slices. Set all the veggies aside.
In a mixing bowl, combine the all-purpose flour (or gluten-free flour blend), corn starch, baking powder, dried parsley, and salt. Add the olive oil and about 5 oz of mashed potatoes (reserve some potatoes for the soup). Mix until a soft dough forms. Adjust consistency with water or flour as needed. Set the dough aside to rest.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes. Add the diced carrots, celery root, celery stalks, parsnip, and the remaining diced potatoes. Stir for a few minutes to combine flavors.
Pour in the vegetable broth along with your saffron threads or the paprika-turmeric mixture to give the broth a gorgeous golden color. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the veggies are tender.
Using a teaspoon, scoop small portions of the dumpling dough and gently drop them into the simmering soup. Cover the pot and cook for 10-12 minutes, or until the dumplings are puffed up and cooked through. Avoid stirring too much to keep the dumplings intact.
Rinse and drain the cannellini beans and green peas, then add them to the soup. Cook for an additional 5 minutes to warm through.
Stir in the chopped fresh parsley for a burst of color and freshness. Taste and adjust seasoning if needed.
Ladle the soup into bowls and enjoy immediately while warm and comforting. This Vegan Dumpling Soup pairs wonderfully with crusty bread or a fresh green salad.
