Veggie Dumpling Soup Vegan Food

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VEGETABLE DUMPLING SOUP RECIPE BY TASTY



Vegetable Dumpling Soup Recipe by Tasty image

Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 16

1 cup flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons olive oil, divided
½ cup warm water
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 teaspoon dried dill
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon pepper
2 cups potato, diced
6 cups vegetable broth
2 leaves bay leaf
fresh parsley, chopped, to serve

Steps:

  • In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
  • In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
  • Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
  • Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
  • Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
  • Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
  • To serve, garnish with lots of fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams

VEGGIE DUMPLING SOUP (VEGAN)



Veggie Dumpling Soup (Vegan) image

This is a WONDERFUL hearty meal, for a sick person especially; the veggie version of chicken noodle soup. Great winter soup meal. You could always do the stock in the crock pot, transfer it to the stove, and make the dumplings when you are about ready to eat. But know that the veggies will get super soft this way. If you use eggs and prefer, sub 1/2 cup water with 2 beaten eggs. This will cut the dumpling cooking time to 20 minutes at most altitudes.

Provided by bekajoi

Categories     Clear Soup

Time 1h

Yield 12-14 cups soup, 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons canola oil
1 onion, chopped
1 leek, cut into rounds (white part only, or 1-inch of greens if they look good)
1 bay leaf
1/4 teaspoon thyme (dry, or bunch fresh)
1/4 teaspoon parsley (dry, or bunch fresh)
4 small carrots, chopped
2 celery ribs, halved the long way, then chopped
4 garlic cloves, minced
1/4 cup nutritional yeast flakes (optional)
8 cups water or 8 cups vegetable broth
1 teaspoon salt
2 cups flour
1 1/2 teaspoons celery salt
4 tablespoons canola oil
1/2 cup water
6 tablespoons soymilk

Steps:

  • Heat oil; add onion, leek, bay leaf, thyme, and parsley.
  • Cook on a low setting for 10 to 12 minutes until soft and translucent.
  • Bring up the heat to medium or medium-high.
  • Add the carrots, celery, and garlic.
  • Stir occasionally until carrots are done or mostly done, 10 minutes or so. When vegetables are cooked, stir in the nutritional yeast flakes; they will get creamy with the veggies and oil.
  • Add 8 cups water (2 quarts), and salt.
  • Cover and bring to a boil.
  • While water is coming up to a boil (it will do so quickly!) put the dumplings together.
  • DUMPLINGS:.
  • Mix wet in one bowl, dry in another. Pour wet into dry and combine until a heavy dough forms.
  • Knead on lightly floured surface for 1 minute. If dough is sticky add a bit more flour until it is fairly dry.
  • Let dough rest 5 minutes.
  • Roll out to 1/8" thickness and cut into 2 x 1" strips (or whatever size you find easy to work with though they'll take a lot longer to cook if they are bigger).
  • Drop into boiling broth; cover and simmer 20 to 35 minutes.
  • The non-egg version needed to cook longer than my original version, but I'm also high altitude. Taste for doneness. They'll seem mealy if they're not done yet. When done they are sort of like thick noodles or a biscuit or something. Yummy and hearty. If in doubt, let them cook another 5 minutes and taste again.

Nutrition Facts : Calories 318.6, Fat 14.9, SaturatedFat 1.1, Sodium 440.9, Carbohydrate 40.8, Fiber 3, Sugar 3.3, Protein 5.9

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Top Asked Questions

Is vegetable and dumpling soup vegan?
You will love this Vegan Vegetable And Dumpling Soup. It’s a unique take on the standard soup recipe that isn’t vegan. It’s been made into a delicious vegan soup recipe that’s even better than the original. It’s tasty, fresh, and healthy. Fall means holiday recipes and cooler weather.
How to cook carrots and dumplings for Soup?
Add bay leaves, black pepper, garlic and dried dill. Stir and saute for about 2 minutes. Add the vegetable stock and salt, cover and bring to a boil, cook until the carrots are slightly tender about 10 minutes. Add the dumplings a teaspoon at a time by carefully sliding them into the boiling soup.
What to make with dumpling dough?
It screams vegetarian comfort food! Prepare the dumpling dough by combining the flour with salt, add water and stir. Add oil and stir again. Set aside until the soup is ready. Heat a thick-bottomed pot. Add oil and chopped onions. Saute for about 2-3 minutes. Add carrots and celery, and saute for about 5 minutes.
How to make vegetable soup at home?
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