Vegan Potato & Dumpling Soup

This soup is simple, comforting & delicious!

This soup is the weighted sherpa blanket of food. I used to make it all the time for just me, myself and I when I was in college, and did I half the recipe? Heck no! I could eat this day, after day, after day and never get tired of it. This soup is the ultimate vegan comfort food!

All you need for the dumplings is 1/2 a cup of flour, 1/2 a cup of water, 1/2 a teaspoon of sea salt, and a tablespoon of olive oil. Whisk up everything but the oil first, add the oil and whisk again. I always make this before I even start prepping the veggies to let it rest for a while.

Soup Ingredients:

• another tablespoon of olive oil
• 1 yellow onion
• 4 cloves of garlic
• 1 1/2 teaspoons of dried dill
• 3 large carrots
• 1/2 a teaspoon of black pepper
• 2 pounds of potatoes
• 6 cups of boiling water
• 1 1/2 teaspoons of sea salt
• some fresh parsley for serving

Method:

• Time to prep the veggies! Mince the onion, garlic, and carrots, and cube the potatoes. Heat the oil in a large stockpot and add the onions. Cook for about two minutes. Do you smell that? Sautéed onions omit the scent of a delicious meal in the works.
• Add the garlic, carrots, dill, and black pepper. Cook for another two minutes.
• Add the boiling water, cover, and cook for about 10-12 minutes. This is to make the broth and soften the carrots (YUM).
• Add the potatoes and salt, cover, and cook for another 10 minutes. Poke check! (Stick the potatoes with a fork, they shouldn’t fight back).
• Time to add the dumplings! I use a tablespoon to add the dumplings to the soup one by one, but if you want smaller dumplings, use a teaspoon. Once you’re out of the batter, cover and cook for another 7 minutes.
• Add the parsley, taste for salt & enjoy!

Vegan Potato & Dumpling Soup

This soup is simple, comforting & delicious!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup

Servings 8

Calories 166 kcal

Ingredients

  

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Dumplings

• 1/2 cup flour
• 1/2 tsp sea salt
• 1/2 cup water
• 1 tbsp olive oil

Soup

• 1 tbsp olive oil
• 1 yellow onion
• 3 large carrots
• 1/2 tsp black pepper
• 4 cloves garlic
• 1 1/2 tsp dried dill
• 6 cups boiling water
• 2 lbs potatoes
• 1 1/2 tsp sea salt
• fresh parsley for topping

Instructions

 

• Make the dumplings first so the dough sets for a bit – whisk the flour, salt, and water together in a small bowl. Add the oil and whisk again, set aside.
• Prep the veggies: mince the garlic, onions, carrots, and cube the potatoes.
• Heat the oil in a large stockpot. Add the minced onions, cook for about 2 minutes.
• Add the carrots, garlic, dill, and black pepper. Cook for another two minutes.
• Add the boiling water, cover and cook for 10-12 minutes, until the carrots are soft.
• Add the salt & potatoes, cover and cook for another 10 minutes, until the potatoes can easily be poked with a fork.
• Time to add the dumplings! I like mine larger, so I use a tablespoon, but a teaspoon works for smaller dumplings. Add them to the pot one at a time, cover and boil on medium heat for another 7 minutes.
• Add parsley and taste for salt. Enjoy & share!

Nutrition

Calories: 166kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 618mgPotassium: 606mgFiber: 4gSugar: 3gVitamin A: 4525IUVitamin C: 26mgCalcium: 40mgIron: 2mg

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