Creamy Vegetable Soup with Dumplings

Ingredients

• 1 cup all-purpose flour (for dumplings)
• 1.5 tsp baking powder
• 0.5 tsp fine sea salt
• freshly ground black pepper (a few turns, to taste)
• 1 tbsp dried parsley
• 4 tbsp unsalted butter (cold, diced for dumplings)
• 0.5 cup half and half (for dumplings)
• 4 tbsp unsalted butter (for soup base)
• 1 cup yellow onion (diced (approx. 1 medium))
• 1 cup celery (diced (approx. 2 stalks))
• 1 cup leeks (white and light part, sliced)
• 1 cup carrots (diced (approx. 2-3 whole carrots))
• 0.5 lb Yukon gold potatoes (small half-inch dice (approx. 2 medium))
• 4 garlic cloves (minced)
• 3 tbsp all-purpose flour (for thickening soup)
• 1 tbsp fresh rosemary (finely chopped)
• 1 tbsp fresh thyme (finely chopped)
• 1 bay leaf
• 0.25 tsp ground nutmeg
• 4 cup vegetable stock
• 1 cup frozen peas
• 0.5 cup half and half (room temperature or lukewarm, for finishing)
• 1 tbsp fresh parsley (finely chopped, for garnish)

Steps

1. 1

   In a medium mixing bowl, stir together the flour, baking powder, salt, pepper, and dried parsley until combined.

2. 2

   Cut in the diced cold butter using a dough blender, fork, or your hands, until a small pea-sized mixture forms.

3. 3

   Gently stir in the half-and-half until just combined. Set the dumpling dough aside.

4. 4

   In a large stockpot, melt 4 tablespoons of butter over medium heat.

5. 5

   Add the diced onion, celery, leek, and carrot to the pot and saute for 3-4 minutes.

6. 6

   Add the diced potato and cook for 3-4 additional minutes.

7. 7

   Add the minced garlic and saute for 1 minute until fragrant.

8. 8

   Stir in the 3 tablespoons of flour, rosemary, and thyme, cooking for 1-2 minutes while continuously stirring to prevent the flour from burning.

9. 9

   Add the bay leaf and nutmeg, then stir in the vegetable stock until completely combined.

10. 10

    Bring the soup to a simmer.

11. 11

    Drop approximately 2-3 tablespoons worth of dumpling dough at a time evenly around the surface of the soup.

12. 12

    Cover the pot and reduce the heat so the soup remains at a gentle simmer. Keep the lid closed for at least 10 minutes without peeking to allow the dumplings to steam properly.

13. 13

    Continue cooking for a total of about 15 minutes. Check a dumpling for doneness: it should have air bubbles and a drop-biscuit consistency inside. If gummy, cook for a few more minutes.

14. 14

    Remove the bay leaf from the soup.

15. 15

    Stir in the frozen peas and the warm half-and-half, heating until the peas are warmed through.

16. 16

    Stir in the fresh parsley and taste for salt levels, adjusting as needed.

17. 17

    Serve immediately. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

For a dairy-free version, use plant-based butter, oat milk for the dumplings, and full-fat coconut milk for the soup. Do not peek at the dumplings for at least the first 10 minutes of steaming or they may not become fluffy. You can substitute fresh herbs with Herbs de Provence if needed.

Nutrition per serving

• main
• soup
• vegetarian
• comfort food
• winter
• dumplings
• one-pot