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RECIPE
21 INGREDIENTS 11 STEPS 55min

Creamy Vegetable Dumpling Soup

5.0
1 Ratings
Editor's Choice
This cozy one-pot recipe is perfect for chilly fall and winter days. A warming herb-filled soup is chock-full of vegetables and topped with fluffy dumplings that make for a delicious & comforting meal.
Creamy Vegetable Dumpling Soup Recipe | SideChef
This cozy one-pot recipe is perfect for chilly fall and winter days. A warming herb-filled soup is chock-full of vegetables and topped with fluffy dumplings that make for a delicious & comforting meal.
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
55min
Total Time
$4.19
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Soup

2
Large Leeks
2 stalks
Celery , sliced
2
Large Carrots , peeled, sliced
1 cup
Butternut Squash , peeled, diced
1 cup
Turnips , peeled, diced
or Potato
1 Tbsp
Minced Rosemary Leaves
1 Tbsp
1 Tbsp
1 Tbsp
Minced Fresh Thyme Leaves
1/4 tsp
Ground Nutmeg
8 cups
Vegetable Stock
1/4 cup
Heavy Cream

Dumplings

1/2 Tbsp
Baking Powder
1/2 tsp
1 cup
Buttermilk
to taste
Freshly Ground Black Pepper

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Nutrition Per Serving

VIEW ALL
CALORIES
526
FAT
20.3 g
PROTEIN
11.5 g
CARBS
73.6 g

Author's Notes

To make this vegan simply substitute with vegan butter, coconut cream & vegan buttermilk.

If you cannot procure turnips, you can substitute with potato.

Cooking Instructions

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Step 1
To prepare the Leeks (2) , peel the outer layer of the leaves, cut off the root ends and the dark green tops, and thinly slice the leeks into 1/4 inch slices so you are left with the white and light green portions of the leeks.
Step 2
Place the sliced leeks in a bowl, fill with cold water and swish the leeks around to remove any dirt from between the leaves, pour the leeks into a strainer and drain well.
Step 3
In a medium-sized soup pot, set over medium-high heat, heat the Olive Oil (2 Tbsp) . Once the oil is hot, add the leeks, Celery (2 stalks) , and Carrots (2) . Cook until the vegetables are softened, about 3-5 minutes.
Step 4
Add in the Butternut Squash (1 cup) , Turnips (1 cup) , Rosemary Leaves (1 Tbsp) , Fresh Parsley (1 Tbsp) , Fresh Sage (1 Tbsp) , Fresh Thyme Leaves (1 Tbsp) , and Ground Nutmeg (1/4 tsp) , and cook for an additional 3 minutes.
Step 5
Add the Unsalted Butter (2 Tbsp) to the pot and let it melt. Next, add in 1/4 cup of All-Purpose Flour (1/4 cup) and stir until everything is evenly coated.
Step 6
Increase the heat to high and add the Vegetable Stock (8 cups) . Stir well, bring the soup to a simmer & cook till the vegetables are tender, about 20 minutes.
Step 7
Once the vegetables are tender, add the Heavy Cream (1/4 cup) and stir to combine. Add in the Green Peas (1 cup) and stir to combine. Prepare your dumpling dough while you wait for the soup to return to a medium boil.
Step 8
Combine the All-Purpose Flour (1 1/2 cups) , Baking Powder (1/2 Tbsp) , Sea Salt (1/2 tsp) , and Buttermilk (1 cup) to form the dumpling dough.
Step 9
Drop a heaping tablespoon of the dumpling dough into the pot. Continue until you've worked your way through all the dough. You should end up with about 10-12 dumplings. Cover the pot so the dumplings can cook for about 5 minutes.
Step 10
Once the dumplings are set, finish off with Freshly Ground Black Pepper (to taste) and garnish with a few fresh thyme leaves and salt as desired.
Step 11
Divide the dumplings and broth between 4 bowls. Enjoy!

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5.0
1 Ratings
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Nutrition Per Serving
Calories
526
% Daily Value*
Fat
20.3 g
26%
Saturated Fat
9.3 g
46%
Trans Fat
0.0 g
--
Cholesterol
41.5 mg
14%
Carbohydrates
73.6 g
27%
Fiber
7.1 g
25%
Sugars
16.8 g
--
Protein
11.5 g
23%
Sodium
1811.0 mg
79%
Vitamin D
0.8 µg
4%
Calcium
246.7 mg
19%
Iron
4.7 mg
26%
Potassium
684.8 mg
15%
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