Name: Vegetable Dumpling Soup
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 5 servings
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 0.75 tsp salt; 1 tsp fresh thyme; 0.25 tsp cracked pepper; 2 tbsp olive oil; 0.5 cup warm water; 1 tbsp olive oil; 1 null white onion (finely chopped); 2 null celery stalks (finely chopped); 2 null carrots (finely chopped); 5 null green onions (finely chopped); 1 tbsp plant butter; 1 tbsp all-purpose flour (heaped); 1 tsp sea salt; 1 tsp cracked pepper; 1 tsp fresh thyme; 1 tbsp vegetable stock (paste); 8.5 cups boiling water; null null fresh dill; null null vegan sour cream

Instructions

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1

To make the dumpling dough, combine all-purpose flour (1 cup), baking powder (1 tsp), salt (0.75 tsp) and fresh thyme (1 tsp) in a bowl. Create a well and pour olive oil (2 tbsp) and warm water (0.5 cup) into the center. Fold until sticky and well combined. Form into a ball, cover with a tea towel, and let it rest while preparing the soup. (20 mins prep time)
2

In a large pot, heat olive oil (1 tbsp) over medium heat for 1 minute. Add onion (1 white) and cook for 7-8 minutes until translucent. Add stalks (2 celery), carrots (2), and onions (5 green). Cook for 7-8 minutes, stirring often to prevent burning. Scrape any brown bits from the bottom of the pot with a wooden spoon.
3

Add plant butter (1 tbsp) to the pot and let it melt. Stir in all-purpose flour (1 tbsp) until all vegetables are coated. Season with sea salt (1 tsp), fresh cracked pepper (1 tsp), and fresh thyme (1 tsp). Stir well. Increase heat to high, add vegetable stock paste (1 tbsp) mixed with boiling water (8.5 cups). Stir and scrape any loose bits. Bring the soup to a boil and cook until vegetables are tender. (40 mins cook time)
4

Using a tbsp, scoop small balls of the dough mixture and drop them into the simmering soup. Cook for about 5 minutes before removing from heat.
5

Serve hot, garnished with fresh dill and a dollop of vegan sour cream if desired.