Happy 2016! Hope the new year brings you peace and joy. We’re finally back in the mountains after some flight cancellations from our trip home east for the holidays. It’s cold and snowy here so it seems like the perfect time to share my new recipe for veggie soup with homemade dumplings. I experimented making this soup a few weeks ago and I think it came out pretty good. It was a lazy Saturday and snow was falling, which made the perfect setting for a comforting bowl of soup for lunch. I ended up throwing in a handful of fresh spinach to the soup pot at the end but didn’t catch it in the pictures. You could also use a different herb in place of the thyme if you’d like. Would be interested to see how gluten free flour would work for the dumplings in place of regular flour. My guess is it would be just fine! If anyone gives it a try – please let me know. Enjoy!
Start by putting together your dumpling dough and then set aside as you work on the rest of the soup.
You can adjust the veggies to fit your liking! Some broccoli, butternut squash, parsnips, kale, potatoes, would all be great in the soup.
Vegetable Soup with Dumplings
Notes
www.meatlessinthemountains.com
Ingredients
Dumplings:
- 3/4 cup all purpose four
- 1 + 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp thyme
- 1/2 cup almond milk (plain, unsweetened)
Soup:
- 2 TBS olive oil
- 1 onion
- 4 carrots
- 4 stalks celery
- 2 cloves garlic
- 1 tsp thyme
- 1 bay leaf
- 1/4 cup flour
- 1/2 cup white wine
- 5 cups water
- 1 can chickpeas
- Salt & pepper
Instructions
- Start by making the dumpling dough. In a medium size bowl, add the flour, baking powder, salt, garlic powder and thyme. With a fork, slowly mix in the almond milk until combined. The dough will be soft and sticky and should be able to drop from a spoon. Set the dough aside.
- Heat a soup pot on medium heat and add the olive oil. Next add the onion, carrots, celery, garlic, thyme and the bay leaf. Cook for about 8 minutes until the veggies soften.
- Sprinkle on the flour, mix well and cook for another minute or two.
- Add in the white wine and cook for another couple minutes until evaporated.
- Next add in the water, chickpeas, salt and pepper, then bring to a boil. Lower the heat to simmer.
- Once simmering, drop tablespoons full of the dumpling dough into the soup pot, evenly spread out. Cover the pot and simmer for 20 minutes.
- Top with fresh spinach, kale, red pepper flakes, or vegan parmesan.
Optional toppers: red pepper flakes and vegan parmesan cheese.
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