Warm and flavorful vegetable dumpling soup is the perfect meal to welcome spring. The herb and garlic-rich broth will warm you up on these last chilly days. This soup is packed with flavor and the dumplings have a nice light texture. You can feel great about eating this soup because it is vegan and oil-free. All of the ingredients in this soup nourish your body so you will feel great and have a lot of energy.
The most important trick to making amazing dumplings is to keep the lid on the pot. Dumplings are cooked with the steam that forms in a covered pot. If you let any of the steam out before they have finished cooking, they might not fully cook. Another tip for if you have leftovers is to store the dumplings in a different container than the soup. If you store them together, the dumplings will soak up too much broth and turn to total mush.
This recipe has many nutritious vegetables in it. Corn is high in antioxidants, carrots are full of fiber, and celery is great for digestion and heart health. Herbs like thyme and marjoram also contain many helpful vitamins and minerals that make our bodies strong and healthy. Plus, onions and garlic are very beneficial for anyone who is sick or needs an immune boost. You will feel satisfied and energized after eating this soup!
This soup is a vegan version of chicken and dumplings. Delicious cornbread dumplings with vegetables in a rich vegetable broth.
- 2 medium carrots
- 2 ribs celery
- 1 medium onion
- 4 cloves garlic minced
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1 bay leaf
- 5 cups broth
- 1 cup frozen corn
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp nutritional yeast flakes
- 1/2 tsp garlic powder
- 1/2 cup almond milk
- juice from half a lemon
- salt and pepper to taste
Heat a large, heavy-bottom pot over medium heat. Roughly chop the carrots, celery, and onion, add to the pot. Cook 5-7 minutes, stirring occasionally, until onions are translucent and soft. Add garlic, marjoram, thyme, and bay leaf. Stir and cook 1 minute. Add broth and bring to simmer.
Stir together flour, cornmeal, baking powder, salt, nutritional yeast flakes, and garlic powder. Stir in the almond milk, adding more liquid if necessary. The consistency should be a thick batter.
Once the pot of broth is simmering, drop in large spoonfuls of the dumpling mixture. You will have 6-8 dumplings. Cover the pot with a tight-fitting lid, turn heat to low-med, and cook for 20 minutes. Do not remove the lid to check until the full 20 minutes has gone by. The steam is necessary to cook the dumplings.
After the dumplings are cooked, stir in the frozen corn and continue to cook over low heat for 5 minutes. Squeeze lemon juice over the soup and add salt and pepper to taste. Garnish with fresh herbs (I used celery greens).
If you made this soup let me know in the comments below. Have a wonderful first day of spring. For weekly vegan recipes sent directly to your inbox subscribe below.