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My veggie dumpling soup was born on a chilly evening when I craved comfort food but wanted something lighter than traditional chicken and dumplings. Now it's become my go-to winter warmer. The way those pillowy dumplings float in the steamy broth alongside colorful veggies just makes my soul happy.
Why This Soup Brings Joy
This soup has saved dinner in my house countless times. It's amazing how something so simple can feel so special. I love tossing in whatever vegetables need using up and watching my family's faces light up when they see those fluffy dumplings bobbing in their bowls. The best part? It's wholesome comfort that doesn't weigh you down.
Your Shopping List
- Onion, Carrots, Celery: The classic mirepoix base, sautéed for flavor.
- Baby Potatoes: Red baby potatoes hold their shape and bulk up the soup.
- Frozen Peas: Add color and a touch of sweetness.
- Garlic: Minced for a subtle aromatic boost.
- Veggie or Chicken Broth: Use your choice of broth for the base.
- Olive Oil: Used for sautéing the vegetables. Butter can be substituted if preferred.
- Dried Thyme: Adds a cozy herbal flavor to both the soup and dumplings.
- Flour, Baking Powder, and Salt: The base for light and fluffy dumplings.
- Melted Butter and Milk: Create a smooth, easy-to-mix dumpling dough.
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Let's Make Soup
- Prepare the Vegetables
- Heat olive oil in a large pot over medium-high heat. Add onions, carrots, and celery. Sauté for 5 minutes, then add garlic and cook for 1 minute.
- Simmer the Soup
- Add potatoes, salt, thyme, and broth. Cover and bring to a boil. Reduce heat and simmer for 10 minutes.
- Make the Dumpling Dough
- In a bowl, combine flour, baking powder, salt, and thyme. Add melted butter and milk. Mix gently until just combined. Divide into 15-16 small portions.
- Add Dumplings and Finish
- Stir peas into the soup. Place dumpling dough pieces on top, cover, and cook for 15 minutes without peeking. Dumplings are ready when a toothpick comes out clean.
Secrets to Perfect Dumplings
The key to cloud-like dumplings is a gentle touch. I learned the hard way that overworking the dough makes them tough. A few lumps in the batter are your friends here. Space those dumplings out nicely and whatever you do resist the urge to peek under the lid while they cook. That trapped steam is pure dumpling magic.
Make It Your Own
Some nights I toss in green beans from my garden or that lonely zucchini sitting in the crisper. When my son comes home for dinner I use chicken broth since that's his favorite. Fresh herbs can completely change the character of this soup I love using dill in spring and rosemary during the holidays.
Complete Your Cozy Meal
Nothing beats dunking crusty bread into this soup's rich broth. Sometimes I whip up a quick side salad or roast some extra veggies to serve alongside. My mother in law's cornbread recipe is another perfect match. But honestly? This soup can definitely stand alone it's that satisfying.
Frequently Asked Questions
- → Why shouldn't I peek at the dumplings while cooking?
- The dumplings need steady steam to cook properly. Opening the lid lets the steam escape and can make the dumplings heavy and dense instead of light and fluffy.
- → How do I know when the dumplings are done?
- After 15 minutes of steaming, insert a toothpick into the center of a dumpling. It should come out clean with no wet batter sticking to it.
- → Can I use different vegetables in this soup?
- Yes, you can swap in any vegetables you like. Just make sure harder vegetables go in earlier and quick-cooking ones like peas go in at the end.
- → Why shouldn't I overmix the dumpling batter?
- Overmixing develops gluten in the flour which makes the dumplings tough and chewy. Mix just until the ingredients are combined for light, fluffy dumplings.
- → Can I make this soup ahead of time?
- Make the soup base ahead but add the dumplings just before serving. Fresh dumplings are best as they can become soggy when stored in the soup.