Homemade Veggie Soup with Vegan Dumplings
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the Soup
  • 8 large carrots, finely sliced
  • 8 celery sticks, finely diced
  • ½ large vidalia onion, finely diced
  • 3 - 4 tablespoons olive oil
  • 8 cups organic veggie stock
  • 2 cups frozen corn
  • 2 cups frozen peas
  • 3 fresh bay leaves
  • ⅓ cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons Bell's Seasoning (or similar)
  • Salt and pepper to taste
  • Fresh parsley to garnish
For the Dumplings
  • 1-1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 tablespoons veggie shortening
  • ¾ cup non-dairy milk (I use unsweetened almond milk)
  • ½ teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon fresh thyme, destemmed
Instructions
For the Soup
  1. In a heavy bottomed soup pan, warm olive oil over medium heat.
  2. Add celery, carrots and onion, season with salt and pepper, and continue to cook over medium heat until softened and onions are transparent, being careful not to burn or brown.
  3. Add veggie stock, frozen corn and frozen peas. Then add herbs, bay leaves and Bell's Seasoning.
  4. Cook fifteen minutes, then reduce to a simmer and cook for an additional 40 - 45 minutes, stirring occasionally.
  5. Before dropping dumplings into the soup, taste the seasoning level and add additional salt and pepper as necessary, being sure to add small amounts at at time and then tasting after a couple minutes before adding more.
  6. Bring soup to a gentle boil, then drop raw dumplings into the soup pan.
  7. Allow dumplings to simmer in the soup, uncovered, for 10 minutes. Cover and cook an additional 10 minutes.
  8. Ladle soup into a bowl, sprinkle with fresh parsley and serve!
For the Dumplings
  1. Sift together the flour, baking powder and salt into large mixing bowl.
  2. Add black pepper, garlic powder, onion powder and thyme and mix to combine.
  3. Cut shortening into the flour mixture using a pastry cutter or the back of a fork until a crumbly texture is achieve.
  4. Add milk and mix into the flour mixture with a fork until just combined.
  5. Drop by spoonfuls into boiling soup to cook, being sure not to overcook so they don't get tough.
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2018/01/homemade-veggie-soup-with-vegan-dumplings/