Veggie Drop Dumplin' Soup with Kale

Veggie Drop Dumplin' Soup with Kale

Prep Time: 25 Min
Cook Time: 55 - 60 Min

Yields: 4 Servings 

What You Need

Dumplings

• 1 C All Purpose Flour
• 1 1/2 Tsp. Baking Powder
• 1 Large, Free-Range Egg
• 1/2 Tsp. Himalayan Salt
• Warm Water 

Soup

• 1/4 C Unsalted Butter
• 4 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1/2 Tsp. Italian Seasoning
• 1 Tsp. Primal Palate Adobo Seasoning
• 250g bag Chopped & Washed Leeks
• 1 Yellow Onion, diced
• 1 Bunch Green Onions, sliced & separated light & dark portions
• 2 Carrots, peeled & sliced
• 2 stalks Celery, sliced
• 1 Red Bell Pepper, diced
• 6 C Pres. Choice Plant-Based Chik'n broth
• 3 C Water
• 1 Tsp. Vegeta Seasoning
• 1 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• 1 Hard Cheese Rind
• 4 C Green Kale, washed & chopped
• 3/4 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• Fresh Dill to Finish (Optional)

Notes

• I used my Mimi's recipe for drop dumplings and admittedly, there isn't enough for each person to have 3. They are surprisingly filling though. With that being said, you could one and a half times the dumpling recipe to get 12 + which would give everyone at least 3.
• Watch your broth. Originally, I used one carton of broth but noticed halfway through the soup was too chunky and added more. I estimated another 2 cups. Just keep an eye and thin it out before adding your dumplings if needed.

Directions

• Begin heating the butter, garlic, red pepper flakes, Italian seasoning & adobo seasoning in a large soup pot OR a large, deep non-stick which is what I used. Set to about medium and once heated, season with a sprinkle of salt & pep & let everything sizzle together for about 30 seconds before adding the leeks, carrots, light portions of green onions, onion, celery, pepper, and a generous hit of both salt & cracked pepper. Stir, cover, and let those veggies cook for 15 + minutes until softened up. Make sure to stir every few minutes to keep the veggies from scorching to the bottom.​

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• After your veggies have softened up, pour in your broth & water and bring your soup to a boil. Once boiled, reduce to a simmer and add your vegeta, Clubhouse seasoning, some additional salt & cracked pepper, and the cheese rind. Cover and let your soup simmer for 20 minutes. 
• In the meantime, let's get the dumplings going. Fill a small bowl with warm water. Grab a mixing bowl and add your flour, baking powder & salt. Stir together and then add the egg and a couple tablespoons of warm water & start working together with a rubber spatula. Continue adding tablespoons of warm water until a wet, sticky dough comes together. I ended up using 10 tablespoons. Cover with a towel and set aside.​

• After the twenty minutes, remove your lid and add your green kale, another pinch of both salt & pepper, and stir together. Return the lid tilted this time and let your soup go another 10 minutes. Before adding your dumplings, add additional broth if needed as this is a quite veggie forward soup.
• After your kale is cooked down, it's time to add the dumplings. Using a tablespoon measure, scoop heaping scoops of your sticky batter and use a separate spoon to scoop the batter from the Tbsp. into your soup. Drop them sporadically around the pot / skillet until they're all scooped in. You should have between 9 - 11 dumplings of approximate equal size. Cover and let those cook for 5 minutes. Remove your cover and flip your dumplings, covering once again for another 5 + minutes until they've puffed up and are nice and tender. ​

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• Turn off the heat and pluck out your cheese rind. Stir in the grana padano and set the soup aside covered for 5 minutes. Make sure to taste and adjust your salt if needed prior to serving up your bowls.
• Serve each bowl with 2 - 3 dumplings and garnish your bowls with a sprinkle of red pepper flakes, finely shredded grana, reserved dark green onions, and some fresh dill. ENJOY! Serve with buttered sourdough to ensure a filling meal.
• Remaining soup can be refrigerated for in an airtight container for up to 4 days. 

HAPPY VEG