Ingredients: |
Ingredients: Dumplings: 1 cup all-purpose flour 1 tsp. baking powder ½ tsp salt ¼ tsp. dried oregano ¼ tsp. dried basil 2 Tbsp. vegetable oil ½ cup warm water
Soup: 1 cup finely chopped onion 1 cup finely chopped carrot 1 cup finely chopped celery 1 Tbsp vegetable oil 2 garlic cloves, minced 1 tsp fresh thyme ( or ½ tsp. dried thyme) 1 tsp dried sage 1 tsp dried dill ¾ tsp ground black pepper 2 cups potatoes, peeled and diced 3 vegan chicken flavored bouillon cubes 6 cups hot water ½ cup frozen peas 1 cup finely chopped kale ½ cup roughly chopped parsley sea salt, to taste
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Directions: |
Directions:- Make the dough first by stirring together the flour, baking powder, salt, and herbs. - Then create a well in the center of the mixture and pour oil and warm water in. - Fold together with a spatula until well combined and sticky. It will be wet and sticky, but it should form a mound or ball. - Let it rest in the bowl covered with a tea tower while you prepare the soup.
- Heat a stock pot over medium heat and sauté onion, carrot, and celery in vegetable oil for 4 to 5 minutes. - Then add minced garlic, thyme, sage, dill, and pepper, and stir together for another 2 minutes. - Stir in potatoes for 2 minutes. Add stock and bring to a boil. Cook the potatoes until fork tender and soft for about 8-10 minutes. - Once boiling, you'll dollop small spoonfuls of dough into the soup. They will float to the surface and puff up. Cook for about 8-10 minutes. - In the last two minutes of dumplings cooking, add peas, kale, and parsley. You may need to add more salt if you\ve used a low-sodium vegetable stock but I find the chicken-flavored bouillon to be plenty salty. Serve immediately. |