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Recipes
Creamy Vegetable Dumpling Soup
Recipe

21 INGREDIENTS • 11 STEPS • 55MINS

Creamy Vegetable Dumpling Soup

5.0
1 rating
Editor's Choice
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.
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Ful-Filled
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
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.
55MINS
Total Time
$4.19
Cost Per Serving
Ingredients
Servings
4
US / Metric
Soup
Olive Oil
2 Tbsp
Leek
2
Large Leeks
Celery
2 stalks
Celery, sliced
Carrot
2
Large Carrots, peeled, sliced
Butternut Squash
1 cup
Butternut Squash, peeled, diced
Turnip
1 cup
Turnip, peeled, diced
or Potato
Rosemary Leaves
1 Tbsp
Minced Rosemary Leaves
Fresh Parsley
1 Tbsp
Fresh Sage
1 Tbsp
Minced Fresh Sage
Fresh Thyme Leaves
1 Tbsp
Minced Fresh Thyme Leaves
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Vegetable Stock
8 cups
Vegetable Stock
Heavy Cream
1/4 cup
Heavy Cream
Dumplings
Baking Powder
1/2 Tbsp
Baking Powder
Sea Salt
1/2 tsp
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
526
Fat
20.3 g
Protein
11.5 g
Carbs
73.6 g
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Creamy Vegetable Dumpling Soup
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Ful-Filled
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

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 InstructionsHide images
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 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), Turnip (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 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!
step 11 Divide the dumplings and broth between 4 bowls. Enjoy!
Tags
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Asian
Comfort Food
Shellfish-Free
Kid-Friendly
Dinner
Fall
Vegetarian
One-Pot
Vegetables
Soup
Winter
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