Vegetable Dumpling Soup
Loaded with healthy vegetables, this vegan Vegetable Dumpling Soup is winter hearty, and extra comforting, thanks to the fluffy - and so easy to make - homemade herbed dumplings.
Servings 4 servings
For the soup*:
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 1 leek, sliced into half moons, then chopped (white and light green parts only)
- 1 parsnip, peeled and diced
- 1 carrot, peeled and diced
- 1 small red bell pepper, diced
- 1 small poblano pepper, diced
- 2 stalks celery, sliced
- 4 ounces cremini or button mushrooms, chopped
- 1/4 cup chopped broccoli stems**
- 1 small sweet potato, diced***
- 1 small fennel, anise bulb, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt, plus more to taste
- 4 cups vegetable broth
For the dumplings:
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup cashew buttermilk (recipe)
- 1 tablespoon vegan butter or olive oil
- 2 teaspoons minced fresh tarragon leaves (or 1 tsp dried)
- 2 teaspoons minced fresh flat-leaf parsley (or 1 tsp dried)
- 2 teaspoons minced chives
Make the soup
Heat 1 tablespoon of the oil in a 4-5 quart Dutch oven or soup pot over medium until shimming. (Tip: A nice wide pot, rather than tall, will give room for lots of dumplings.) Add all of the soup vegetables (through the garlic) to the pot. Saute until the veggies are tender, about 12-15 minutes.
Scootch the veggies to one side of the pot, and the remaining tablespoon of olive oil the cleared space. Spoon the tomato paste, spices, and salt, over the broth and stir in place to create a fragrant paste. Then mix into the vegetables.
Add the broth, and increase heat to medium-high. Bring the soup to a gentle boil, then reduce heat to medium-low to maintain an active simmer.
Make the dumplings
While the soup simmers, add the flour, baking powder and salt to a medium mixing bowl. Stir well to combine.
Pour the cashew buttermilk into a small microwaveable bowl, along with the butter or oil. Heat for 30 seconds.
Add the buttermilk to the flour, along with the herbs, and stir until the dough is shaggy. Don't over-mix.
Spoon about a tablespoon of dough into the soup. The dough ball might look small, but remember they'll expand (and you want them to fit on a dinner spoon anyway). Continue adding dough balls, leaving a little space in between, until the surface of the soup is covered. (You might not use all of the dough.)
Let the dumplings cook for 15 minutes in the simmering soup, and then use a spoon to flip each of them over. Cook for 5 to 10 minutes more.
Garnish the soup with additional fresh herbs, if desired, and serve.
* You can substitute the vegetables listed here for 3 cups of your favorites. Chopped them to the same size for even cooking.
** Use the florets for a salad or roast them for snacks!
*** I used a white-fleshed Asian variety in these photos; feel free to use orange-fleshed.