Description
Cheesy fall vegetable soup with fluffy dumplings. The perfect early fall lunch or dinner!
Ingredients
Soup:
- 4 tablespoons salted butter
- 3 shallots or 1/2 sweet onion, chopped
- 2 carrots, chopped
- 4 cups cubes butternut squash, peeled, de-seeded and chopped
- 1 cup broccoli florets
- 6 cups vegan chicken broth or vegetable broth
- 1 tbsp chopped fresh sage
- 1/2 cup coconut cream or vegan heavy cream
- 1/4 tsp nutmeg
- 1 cup vegan cheddar shreds
Dumplings:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1 tbsp vegan Parmesan cheese (optional, I use the brand Go Veggie)
- 1 cup vegan buttermilk (make it with 1 cup nondairy milk + 2 tsp white vinegar)
- 1 tbsp chopped fresh sage
Instructions
- To a large pot over medium heat, add the vegan butter and shallots and cook 5 minutes, until translucent.
- Add carrots, squash, broccoli and broth. Boil, covered, for 15 minutes, until veggies are soft.
- Meanwhile, in a mixing bowl, combine flour, baking powder, salt, vegan parmesan cheese and sage. Whisk to combine. Add vegan buttermilk and stir to form a batter. Set aside.
- Use an immersion blender or blend soup until mostly smooth. If you use a blender, remove the plug from the lid and cover gently with a cloth to allow steam to escape and blend on LOWEST speed, until mostly smooth.
- Add soup back to pot and add vegan cream, cheese shreds, nutmeg and sage. Stir until cheese is melted. Keep soup at a simmer over medium heat.
- Use a tablespoon to drop dollops of batter into the soup. Try not to let them touch. You will get 8-10 dumplings. Cover and let simmer 8 minutes, until dumplings are expanded in size and floating on top.
- Sprinkle extra cheese on top and let melt a few minutes before serving.
- Store leftovers in an airtight container in the fridge up to 3 days. To reheat, add to a pot over low-medium heat and stir frequently, until warmed through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes