This soup is a vegan version of chicken and dumplings. Delicious cornbread dumplings with vegetables in a rich vegetable broth.
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).