Cream of Vegetable Soup With Dumplings

Ingredients

Vegetable Soup
• 2 cups sliced mushrooms
• 2 cups chopped broccoli
• 2 cups sliced carrots
• 1 cup minced onions
• 1 jalapeno pepper, chopped
• 2 tbsp olive oil
• 8 cups organic vegetable broth
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp granulated garlic
Garlic Cashew Creme
• 1 cup raw cashews
• 1 cup water
• 6 cloves garlic
• 1 tsp sea salt
Dumplings
• 2 1/2 cups gluten free flour
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup organic vegetable broth
• 2 eggs, or for vegan option, egg substitute equivalent to 2 eggs (I use Follow Your Heart vegan egg)

Instructions

Vegetable Soup
1. Saute vegetables in olive oil for 5 minutes
2. Add spices.
3. Add vegetable broth and simmer for 20 minutes, or until vegetables are tender.
4. Add garlic cashew cream.
5. Bring soup to boil, and gently drop all dumplings onto top of soup. Cover soup pot.
6. Reduce heat and simmer for 20 minutes. Turn heat off and let dumplings sit for an additional 10 minutes. Serve.
Garlic Cashew Creme
7. Mix all ingredients in high speed blender until smooth.
Dumplings
8. Add all ingredients to bowl and mix until smooth.
9. Rub hands with oil, scoop dough with small ice cream scoop and roll dumplings into balls. (this recipe makes approximately 18-20 dumplings).
10. Drop dumplings onto soup.