Veggie Dumpling Soup

I adapted a recipe from Vegan Casseroles book and it was really good!   Nice hearty meal for autumn or winter.

For 2 people

Brown diced onions in olive oil with salt
Add salt, pepper, oregano, crushed garlic and stir
Add 1 TB flour and stir for 30 seconds, cooking a roux
Add 4 C stock/veggie broth as well as chopped veggies, like carrot, celery
Simmer or pressure cook (5 min) until veggies are soft

Meanwhile, mix up the dumpling dough:
1 C flour
1/2 TB baking powder
1/4 tsp salt
1 TB olive oil
1/2 C rice milk

Stir in some cooked legumes to the soup, like lentils or chickpeas.

With the soup lightly simmering, spoon dollops of the dumpling dough from two spoons into the pot. Cover and simmer on low for 15 minutes without peeking.

Check dumplings are done inside, then serve hot.

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