Vegetable Dumpling Soup
Ingredients:
- 1 1/4 cups Carrots, diced
- 1 1/4 cups Celery, diced
- 2 tbsp Parsley, chopped (plus extra for garnish)
- 3/4 cup Peas, frozen or fresh
- 3 cups Spinach, roughly chopped
- 1 Yellow onion, diced (~1 1/2 cups)
- 6 cups Vegetable broth
- 1 tbsp Lemon juice, freshly squeezed
- 1 cup All-purpose flour
- 1/2 tbsp Baking powder
- 1/2 tsp Black pepper, ground
- 1 1/2 tsp Italian seasoning blend
- 1 3/4 tsp Kosher salt
- 1/4 cup Butter, regular or vegan
- 2 tbsp Olive Oil
- 1/3 cup Water
- Optional garnish: additional chopped parsley, lemon zest, cracked black pepper, and Parmesan cheese (if not vegan)
Instructions
1. Add Olive Oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add the vegetable broth, Italian seasoning, 1 1/2 teaspoons salt, and black pepper. Stir and bring to a gentle simmer.
3. Stir in the peas and spinach. Simmer for an additional 5 minutes.
4. In a mixing bowl, prepare the dumplings by combining flour, baking powder, 1/4 teaspoon salt, and parsley. Cut in 1/4 cup butter until the mixture resembles coarse crumbs. Gradually add water, mixing until a soft dough forms.
5. Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and cook for 12–15 minutes, or until the dumplings are fluffy and cooked through.
6. Stir in the lemon juice and taste the soup. Adjust seasoning with additional salt and pepper if needed.
7. Ladle the soup into bowls and garnish with a sprinkle of chopped parsley, a touch of lemon zest, and cracked black pepper. For a non-vegan option, add a sprinkle of Parmesan cheese.