Veggie Dumpling Soup

Veggie Dumpling
Soup




Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 + Servings

WHAT YOU NEED

DROP DUMPLINGS

• 1 C AP Flour
• 1 Large Free-Range Egg
• 1 1/2 Tsp. Baking Powder
• 1/2 Tsp. Pink Salt
• Warm Water

SOUP

• 3 Tbsp. EVOO
• 2 Yellow Onions, diced
• 1 Bell Pepper, diced
• 3 stalks Celery, diced
• 5 cloves Garlic, crushed & minced
• 1 Large Russet Potato, peeled & cut in to small cubes
• 6 C Fresh Green Kale, chopped
• 1/2 C White Wine
• 1 L PC Brand Plant-Based Chicken Broth
• 2 C Cold Water
• 1 Hard Cheese Rind
• 5 sprigs Fresh Thyme
• 1 Sprig Fresh Rosemary
• 2 Tsp. Pepperoncini in Oil
• 1 1/2 Tsp. Vegeta Seasoning
• 1/2 Tsp. Poultry Seasoning
• 2 Bay Leaves
• Fresh Parsley
• Pink Salt

DIRECTIONS

• Whisk together the flour, salt, and baking powder in a small mixing bowl. Make a well and add the egg. Fold the egg in and continue to work together adding warm water as needed until a sticky dough comes together. Cover with a towel and set aside until needed.
• Begin heating the EVOO, garlic, & pepperoncini in a large pot set to about medium heat. Once hot, let the garlic sizzle for about a minute before dropping in the thyme / rosemary and letting those sizzle for another 30 seconds. Add the onion, celery, bell pepper, and a good pinch of salt. Stir and cook about 5 minutes. ​

• Add the potatoes, season again with pink salt, and cover the pot for 5 minutes. Remove cover and add the wine, simmering until almost reduced entirely. Add the broth & water and bring to a boil. Once boiled, reduce heat to medium low, add the vegeta, poultry seasoning, bay leaves, and the hard cheese rind. Cover with the lid tilted for 10 minutes.
• Add the kale to the pot, season with pink salt, and cook until kale is wilted or about 5 minutes approximately. Next, drop your dumpling batter in to the soup in heaping tbsp. sized dollops. Once completed, return the heat to about medium and let the dumplings bubble away in the soup for 10 minutes until tender and cooked.
• Remove the thyme sprigs, rosemary sprig, cheese rind, and bay leaves. Taste and add additional salt if desired.
• For service, ladle some of the brothy soup into your bowl and serve 2 - 3 dumplings on top. Garnish with fresh parsley & ENJOY!

HAPPY VEG