Vegan vegetable and dumpling soup
This hearty Vegan Vegetable and Dumpling Soup combines tender dumplings with a medley of vegetables, seasoned with dill and garlic. It's a comforting, nourishing dish perfect for cold days.
Cook time 25 min
Prep time 5 min
Ingredients:
5 tbsp whole-grain wheat flour1.50 tsp salt
1/2 cup water
4 tbsp olive oil
2 onions
3 carrots
2 tsp bay leaf
1/2 tsp black pepper
4 garlic cloves
2 tsp dill
6.50 cups water
3 potatoes
2 sprig fresh parsley
This Vegan Vegetable and Dumpling Soup is a hearty and nourishing meal that is perfect for cold days or whenever you need a comforting dish. With a beautiful balance of vegetables, herbs, and tender dumplings, this soup is not only delicious but also nutritious. The wholesome ingredients used in this recipe ensure a burst of flavors while keeping it healthy and vegan-friendly.
Instructions:
- In a mixing bowl, combine the whole-grain wheat flour and 1 tsp of salt.
- Gradually add ½ cup of water to the flour mixture, stirring until a thick batter forms. Set this aside to rest while you prepare the soup.
- Peel and dice the onions and carrots. Set aside.
- Peel and dice the potatoes. Set aside in a separate bowl.
- In a large pot, heat 4 tbsp of olive oil over medium heat.
- Add the diced onions and cook, stirring occasionally, until they become translucent (about 5 minutes).
- Add the sliced carrots, bay leaves, and black pepper. Cook for another 5 minutes, stirring occasionally.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the 6½ cups of water and bring to a boil.
- Once the water is boiling, add the diced potatoes to the pot.
- Reduce the heat to medium-low and simmer for about 15 minutes or until the potatoes are tender.
- While the soup is simmering, take small spoonfuls of the batter prepared earlier and drop them gently into the simmering soup. The dumplings will float to the top as they cook.
- Cook for an additional 10 minutes or until the dumplings are fully cooked through.
- Stir in the dill and ½ tsp of salt (adjust to taste).
- Add the chopped fresh parsley and give the soup a final stir.
- Ladle the soup into bowls, ensuring each serving gets a good mix of vegetables and dumplings.
- Garnish with additional fresh parsley if desired.
This Vegan Vegetable and Dumpling Soup is a delightful and comforting meal that is sure to please everyone at the table. The combination of fresh vegetables, aromatic herbs, and fluffy dumplings makes it a winning dish. Enjoy this soup with a slice of whole-grain bread or on its own for a satisfying and heartwarming meal.
Vegan vegetable and dumpling soup FAQ:
The dumplings should be cooked for about 10 minutes after being added to the simmering soup. They will float to the top when fully cooked.
You can store leftover Vegan Vegetable and Dumpling Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in single portions for up to 3 months.
Yes, you can use a gluten-free flour blend as a substitute for whole-grain wheat flour in the dumplings. Keep in mind that the texture may vary slightly.
The potatoes are done when they are tender enough to easily pierce with a fork, which usually takes about 15 minutes of simmering in the soup.
You can substitute or add vegetables such as celery, peas, or bell peppers based on your preference. Just be mindful of their cooking times.
Tips:
- Prepare your vegetables in advance to make the cooking process smoother. Chop the onions, carrots, potatoes, and garlic cloves before you start cooking.
- When making dumplings, ensure the dough is well-mixed but avoid over-mixing to keep the dumplings light and fluffy.
- Adjust the seasoning according to your taste. You can add more or less salt, pepper, or dill based on your preference.
- For added depth of flavor, you can sauté the vegetables in olive oil before adding the water and other ingredients.
- Feel free to add more green leafy vegetables like spinach or kale towards the end of cooking for added nutrition and flavor.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 6g
Carbohydrates 45g
Fiber 7g
Sugar 7g
Fat 14g
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