Roasted Vegetable Soup with Herb Dumplings
Author: Ordinary Vegan
Recipe type: Soup
Serves: 6
- ½ butternut squash
- 3 carrots
- 2 parsnips
- 1 sweet potato
- 2 leaks, white and light green parts only
- 1 yellow onion
- 4 garlic loves, unpeeled
- olive oil
- salt & Peppter
- 7 cups vegetable stock
- 1 bay leaf
- 1 cup whole wheat white flour (or regular white flour)
- 2 teaspoons baking powder
- ½ tsp kosher salt
- 2 tbsp chilled Earth Balance butter, cut into small pieces
- 1 tbsp finely chopped marjoram
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped thyme
- ½ cup vegan milk (soy or almond)
- Chopped parsley, for garnish
- Preheat oven to 400 degrees F
- Peel and chop the butternut squash, carrots, parsnips, and sweet potato into 1-inch chunks. Cut the leeks into chunks.
- Peel and quarter the onion.
- Leave the garlic cloves unpeeled. Toss with enough olive oil to coat, plus a generous pinch of salt and pepper.
- Spread the vegetables evenly on two baking sheets. Roast until tender, 30-40 minutes. Squeeze the soft, roasted garlic from the skins.
- Working in batches, puree the vegetables in a blender, adding vegetable stock as necessary to achieve a smooth consistency.
- Transfer the puree to a large pot along with the remaining vegetable stock and the bay leaf.
- Season to taste and simmer for at least 15 minutes. Taste and add more seasonsings if needed. I sometimes add a pinch of chili powder.
- Meanwhile, prepare the dumplings. Whisk together the flour, baking powder, and salt.
- Add the butter and rub with your fingers or a fork until the mixture resembles fine crumbs.
- Stir in the herbs.
- Add the milk and stir until combined.
- Drop tablespoonfuls of the dough into the simmering soup.
- Cover the pot and simmer for about 10 minutes or until the dumplings are cooded through.
- To serve, ladle soup and dumplings into bowls and garnish with chopped parsley.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/roastedvegsoup/
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