VEGETARIAN SOUP DUMPLING RECIPES

VEGGIE DUMPLING SOUP (VEGAN) RECIPE - FOOD.COM

Veggie Dumpling Soup (Vegan) Recipe - Food.com 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.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

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

Number Of Ingredients 17

Ingredients

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, FatContent 14.9, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 440.9, CarbohydrateContent 40.8, FiberContent 3, SugarContent 3.3, ProteinContent 5.9

CONTEST-WINNING VEGETABLE SOUP WITH DUMPLINGS RECIPE: HOW ...

Contest-Winning Vegetable Soup with Dumplings Recipe: How ... image

Not only is this hearty soup my family's favorite meatless recipe, but it's a complete meal-in-one. It's loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime. —Karen Mau of Jacksboro, Tennessee

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 10 servings.

Number Of Ingredients 20

Ingredients

1-1/2 cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas
CARROT DUMPLINGS:
2-1/4 cups reduced-fat biscuit/baking mix
1 cup shredded carrots
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese

Steps:

In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas., For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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