Description
This Vegetable Dumpling Soup is made with Spring vegetables and fluffy dumplings. It’s light, healthy, quick and easy to make. Made vegan, gluten-free and ready in under 40 minutes.
Ingredients
Scale
1 tbsp avocado oil
1 medium onion, diced
1 cup carrots, chopped
1 cup celery, chopped
1 medium potato, diced
1 cup brussel sprouts, quarted
1 cup green beans, chopped
2 thyme sprigs or 1/2 tsp dry thyme
1 tsp dry dill or 1 tbsp fresh
1 tbsp lemon juice
32 oz low sodium vegetable broth
salt and black pepper
DUMPLINGS
1/2 cup almond milk or milk of choice
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 cup gluten-free flour or all-purpose
1 tsp baking soda
1 tbsp fresh thyme leaves, chopped
Instructions
- Heat the avocado oil in a large pot. Add onion, 1/2 tsp of salt and cook for about 5 minutes until soften. Then add carrots, celery, potato, brussel sprouts and green beans. Cook for another two minutes. Pour in vegetable broth, add thyme sprigs, dry dill and simmer for 10 minutes, stirring occasionally.
- Meanwhile, make the dumpling dough. Place almond milk and vinegar in a bowl. Let it stand for about 5 minutes until it slightly curdles and looks like a buttermilk. Add oil, flour, baking soda, thyme and mix together.
- Add lemon juice to the soup, season with salt and pepper. Using a cookie scooper, scoop the dough out onto the soup and cover with a lid. Cook for about 15-20 minutes until dumplings are puffy and the vegetables are tender. Serve with fresh herbs such as thyme, dill or parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes