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Cream of Vegetable Soup With Dumplings

Homemade creamy vegetable soup with dumplings. Vegan, gluten free, dairy free.
Course Soup
Cuisine American
Keyword dumplings, vegetables,
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 311kcal
Author Alkaline Recipes

Ingredients

Vegetable Soup

  • 2 cups sliced mushrooms
  • 2 cups chopped broccoli
  • 2 cups sliced carrots
  • 1 cup minced onions
  • 1 jalapeno pepper chopped
  • 2 tablespoon olive oil
  • 8 cups organic vegetable broth
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon granulated garlic

Garlic Cashew Creme

  • 1 cup raw cashews
  • 1 cup water
  • 6 cloves garlic
  • 1 teaspoon sea salt

Dumplings

  • 2 ½ cups gluten free flour
  • 2 teaspoon baking powder
  • ½ teaspoon 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

  • Saute vegetables in olive oil for 5 minutes
  • Add spices.
  • Add vegetable broth and simmer for 20 minutes, or until vegetables are tender.
  • Add garlic cashew cream.
  • Bring soup to boil, and gently drop all dumplings onto top of soup. Cover soup pot.
  • Reduce heat and simmer for 20 minutes. Turn heat off and let dumplings sit for an additional 10 minutes. Serve.

Garlic Cashew Creme

  • Mix all ingredients in high speed blender until smooth.

Dumplings

  • Add all ingredients to bowl and mix until smooth.
  • Rub hands with oil, scoop dough with small ice cream scoop and roll dumplings into balls. (this recipe makes approximately 18-20 dumplings).
  • Drop dumplings onto soup.

Nutrition

Serving: 1g | Calories: 311kcal