Vegan Dumpling Vegetable Soup

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Vegan Dumplings with Chickpea Flour Atop Vegetable Soup

In order for these to stay firm, make sure you lower the heat to the lowest of low - barely a simmer, gently gently drop the tablespoons on top, cover with the lid and cook for 10 minutes.
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Course: Main Course
Cuisine: Vegan
Keyword: soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Author: Ordinary Vegan

Ingredients

  • ½ cup vegetable broth for sautéing
  • 4-6 cups vegetable broth for soup
  • 2 celery stalks chopped
  • 1 red onion chopped
  • 4 garlic cloves chopped
  • 2 large carrots diced
  • ½ head Savoy cabbage finely sliced
  • 1 large waxy potato peeled and cut into ½ inch cubes (if you are using red or yellow you can leave the skin on)
  • 1 cup of frozen or fresh peas
  • 2 cups of spinach coarsely chopped
  • 1 teaspoon salt
  • Fresh ground pepper
  • 1 boquet garni - 4 sprigs of thyme 1 bay leaf and a handful of parsley * see below

Vegan Dumplings

  • 1 cup of Garbanzo bean flour aka Chickpea flour
  • ½ cup Cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2-3 tablespoons vegan butter
  • ⅔ cup unflavored unsweetened, non-dairy milk
  • 2 tablespoons minced fresh parsley

Instructions

  • Vegan Dumplings
    In a medium bowl, toss together the chickpea flour, cornmeal, baking powder and salt. With your fingertips, work the butter into the flour until the mixture is crumbly. Using a fork, stir in the milk until blended. Stir in the minced parsley and set aside.
    Vegetable Soup
    Heat the ½ cup of vegetable broth in a 4-quart pot over medium-high heat. Add the onion and celery and cook, stirring, until soft, about 5 minutes adding more vegetable broth if sticking. Add the garlic and saute for another minute.
    Add 4 cups of of vegetable broth, carrots, cabbage, potato, salt, pepper and bouquet garni. Bring the soup to a gentle simmer and cook for about 25 minutes. Add the spinach and peas. Remove the the boquet garni. Add more vegetable broth if needed and bring back to a high simmer.
    Drop tablespoons of the dumpling batter in 16 clumps over the top of the soup. Reduce the heat to a low simmer, cover until the dumplings are cooked through, about 10 minutes. Try not to peek.
    Ladle the soup into bowls and serve with 2 dumplings each

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