Description
A hearty vegetable dumpling soup that’s perfect for a comforting meal.
Ingredients
Scale
- 1 cup broccoli
- 3 medium carrots, diced
- 1/2 cup onions, diced
- 6 cups vegetable broth
- 7 tablespoons olive oil, divided
- 1/2 teaspoon dried dill
- 1/4 teaspoon chili flakes
- 1/2 teaspoon dried chives
- 3 cloves garlic, pressed
- 1 cup flour
- 1/2 teaspoon baking powder (see notes)
- 1/2 cup oat milk
- 2 tablespoons parsley for garnish
- salt, pepper to taste
Instructions
- In a medium bowl, combine flour, baking powder, oat milk, 4 tablespoons olive oil, and a pinch of salt and pepper. Mix with a spatula until a sticky dough forms—do not overmix, a few lumps are completely fine. The dough should be sticky and rough, not smooth. Form loosely into a ball, cover the bowl with a clean kitchen towel, and set aside while you prepare the soup.
- Preheat the oven to 210°C / 410°F. In a small bowl, toss the broccoli florets with 1 tablespoon olive oil and a pinch of salt and pepper until evenly coated. Spread in a single layer on a baking sheet—don’t crowd them or they will steam rather than roast. Bake for 20–25 minutes until the edges are golden and slightly crisp. Set aside until serving.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, garlic, and carrots and cook for 4–5 minutes, stirring occasionally, until the onion is translucent and the carrots have begun to soften. The garlic should be fragrant but not browned.
- Add the vegetable broth, dried dill, dried chives, and chili flakes. Stir to combine and bring to a gentle simmer—not a rolling boil. A vigorous boil will break the dumplings apart when added.
- Using a tablespoon, scoop portions of the dough—approximately 1 inch each—and drop them one at a time directly into the simmering broth. Work quickly but don’t rush. Once all the dumplings are in, do not stir. Cover the pot with a lid and cook for 12–15 minutes undisturbed. The steam inside the pot is what cooks the tops of the dumplings—lifting the lid releases it. The dumplings are ready when they have puffed up visibly and a skewer inserted into the centre of the largest one comes out clean with no wet dough attached.
- Season with salt and pepper to taste. Ladle into bowls, add the roasted broccoli florets on top, and scatter fresh parsley over each bowl. Serve immediately.
Notes
- For the baking powder, ensure you use an appropriate amount as per your preference and recipe adjustments.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg