Occasionally I will cook something that turns out so well, I have to share it. My veggie dumpling soup made with homemade veggie broth is one of those things.
The key to the soup is to start with an amazing broth; the key to the broth is to make it homemade. To make a veggie dumpling soup that rivals any pot of chicken and dumplings, your broth has to be rich and flavorful. Otherwise, people will be asking for the chicken.
In my quest to develop a vegetable broth that will satisfy the most avid of carnivores, I have discovered a few things that make a huge impact:
- Lightly caramelizing the onions and softening the garlic in hot oil before adding water;
- Chopping the veggies into small pieces rather than leaving them in large chunks; and
- Using generous quantities of FRESH or FROZEN HERBS. Dried ones just do not give the same flavor. Don't ignore this one; it is a dealbreaker.
The following is not an exact recipe, but rather a guideline. When doing this type of cooking, I don't measure exactly or do it the same way twice. If there are other veggies you want to add to the broth or the final soup, by all means add them. I'm already thinking of new veggies to add next time I make it (mushrooms, parsnips, kale...)
Step 1: Make the broth
Better-than-chicken Veggie Broth:
Olive oil to coat pot
2 yellow onions, peeled and chopped
4-5 cloves garlic, peeled and smashed
3-4 medium carrots, peeled and chopped
4 stalks of celery, chopped
2 small potatoes, peeled and chopped
2-3 scallions, chopped
Fresh or frozen (not dried) herbs; I used rosemary, thyme, sage, and oregano
1 Tbsp whole peppercorns
Salt
In large stock pot, heat olive oil to medium-high heat. Add chopped onions to hot oil and let them sweat and begin to gently caramelize. Add the smashed garlic and continue to heat until garlic begins to soften (don't let the garlic brown). Add the carrots, celery, potatoes, and scallions and add enough filtered water to cover with about an inch of water above the veggies, and return to heat. Add herbs and peppercorns. Bring to a gentle boil, then reduce heat to a simmer, cover, and let cook for an hour. Taste and add salt as needed. Simmer very low for about another hour. Strain and discard the vegetables, unless you have a good use for them elsewhere. I don't recommend using them in the final soup, because you have purposely just cooked all the flavor out of them. They won't be good in it, trust me.
Step 2: Make the dumplings
Dumplings are easy. The following recipe makes a small batch, enough for 2-3 people with leftovers. It can be doubled to make more. Measurements are approximate.
1 cup all-purpose flour
1 teaspoon salt
1/2 Tblsp baking powder
2 Tblsp shortening or butter
Lukewarm water
Combine dry ingredients. Cut in shortening with a fork. Add water a little at a time until mixture comes together as a ball. Knead the dough a few times to get a nice doughey texture.
How I form the dumplings depends on my mood. Sometimes I make little dumpling balls, sometimes I roll the dough out and cut little dumpling squares or strips. Just make them whatever shape you want. I try to keep them small to be sure they steam all the way through.
If this recipe makes more dumplings than you want to use at once, they can be frozen and used later.
Step 3: Make the soup
I'm not giving quantities here because I don't know how much soup you want to make. You could make a bowlful or you could make enough for a large family, just eyeball it.
Broth
Some of your favorite soup veggies (carrots, onion, celery, leeks, mushrooms, parsnips, corn, spinach, kale...whatever you like)
Dumplings
Heat the broth, add the chopped veggies, and cook until they begin to soften. Bring to a good, strong boil and add the dumplings. I also add the excess flour and dough crumbs from my cutting board. Boil gently for about 20 minutes, or until the dumplings are plump and cooked through.
Now serve this to your friends and family, both meat-eating and vegetarian. They will love it!
