Chicken & Dumplings used to be one of my favorite dishes. That is until I decided to be a Pescatarian. It was one of my son’s favorite dishes as well. And a few weeks ago he asked if I could make the dish without meat as he had been craving it. A light bulb went off in my head. Like, why didn’t I think of this before. I told my son that I would make us some Vegetable Dumpling Soup. It turned out amazing and perfect for a rainy Winter Sunday. So I had to share the recipe with you guys. This Vegetable Dumpling Soup is the perfect substitute dish for the non-meat eater. It’s bursting with flavor and loaded with vegetables. You won’t miss the meat at al!
What you will need…
For the Soup
Vegetable Bouillon Base or Vegetable Broth
Medium Onion, chopped
3 cloves of Garlic, crushed
3 medium potatoes, peeled & cubed
16 oz bag of Frozen Mixed Vegetables
For the Dumplings
1 cup All Purpose Flour
.5 tsp Salt
1.5 cups Water
1 tbsp Olive oil
Vegetable Dumpling Soup Preparation…
Prepare the dumplings first to allow them to set. Mix the flour with the salt, then stir in the water. Next add the olive oil and stir again until the batter is creamy. Set aside until the soup is almost done.
To prepare the soup, heat a few teaspoons of olive oil in a dutch oven or soup pot. Add the chopped onion, and crushed garlic and sauté until fragrant and soft. Now add the potatoes and sauté a few minutes to absorb the flavors. Next add 6 cups of of water and 1 teaspoon of vegetable bouillon base for each cup (or you can just add 6 cups of vegetable broth). Season your broth to taste with the smoked paprika, cayenne pepper and black pepper, and garnish with dried parsley. Cover the pot and bring the soup to a boil. Cook until the potatoes are soft. Once the potatoes are soft, it’s time to add the dumpling batter. Using a teaspoon, carefully spoon the batter into the boiling soup until you run out. Put the lid back on and cook another 5 minutes or so until the dumplings are done. Serve your Vegetable Dumpling Soup while hot, and enjoy!