Cream of Vegetable Soup With Dumplings
Homemade creamy vegetable soup with dumplings. Vegan, gluten free, dairy free.
Servings 4 -6 servings
Calories 311kcal
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.
