An easy Dumpling Soup with pigeon peas, cannellini beans, carrots, celery and potatoes. This is the perfect winter soup to chase away a frosty nose. Flavor the soup with simple spices. Making the dumplings is super easy for anyone to make.
The weather dial says that its 44°F outside!
Its Florida, so, that temperature is a little unusual.
For me though, its the PERFECT level of cool because I can make soup….
….and its no ordinary soup either!
Tips for making this soup
- Use the “batter” method to make the dumplings. This will give the soup a light, but, hearty texture. It’s the most essential part of this soup. See my method below.
- If you don’t have canned pigeon peas or canned beans, you can always use dry beans. Soak them overnight and cook them in the instant pot. Use the “Beans” option.
- Out of fresh veggies? No worries. Use frozen veggies because they will cook perfectly in this soup. They turn out tender and soft.
- You can sub brown rice with orzo. They are the perfect size for this soup. Try my other orzo soup too.
Most dumpling soups call for the dumplings to be round and ball shaped. I found a better way around making those huge dumpling balls. I use the drizzle batter method to make the “dumplings”.
How to make “batter” dumplings
- Bring the whole soup to a boil first. This is after you have added all the ingredients, except for the batter.
- While the soup is boiling, prepare the batter by mixing flour, coconut milk, water, parsley and adobo powder
- Make sure the soup is boiling before you drop the batter into it.
The trick to adding the batter to the soup is simple.
- Fill up a round spoon with the batter and drizzle it in the soup.
- Keep spoon in one spot until all the batter from the spoon has been poured into the soup
- Repeat the drizzling until all the batter is in the soup.
That’s it! Now, wasn’t that the easiest thing you have ever done?
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Vegan Dumpling Soup
For the Dumplings Batter
- 1/2 cup All Purpose Flour
- 1 Tbsp All Purpose Flour
- 2 Tbsp Goya Coconut Milk
- 1/2 cup Water
- 1 tsp Parsley
- 1/4 tsp Goya Adobo Powder
For the Soup
- 1 Tbsp Goya’s Olive Oil
- 1 cup Celery Chopped
- 1 cup carrots Cut into rounds
- 3 shallots finely diced
- 1 cup pigeon peas 15oz can
- 1/2 cup cannellini Beans 15oz can
- 1 Tbsp garlic minced
- 1/4 cup culantro sauce
- 1.5 cup potatoes
- 1.5 tsp salt
- 5 cups water
- 1 Tbsp red pepper flakes
- cilantro for garnish
For the Soup
- Heat a stainless steel soup pot on medium heat for 30 seconds, then add the oil
- Add the shallots and onions. Wait for the onions to soften
- Add the celery and stir them. Cook for about 2 minutes
- Add the Carrots and let them cooke for about 2 minutes
- Add Potatoes, salt and culantro. Mix well
- Add the pigeon peas, cannellini beans and water
- Mix well and let it simmer for about 45 minutes on medium heat. Partially cover the pot
- Simmer until the potatoes and carrots can be mushed (about 45 minutes)
- While its simmering, prepare the dumplings
- After 45min, fill one small spoon with the dumplings battter
- Pour it in one spot in the soup pot. The spoon should remain in one spot while you let the batter drop
- Repeat this process one spoon at a time. I spread out the drizzling process in different spots of the pan to spread it evenly
- Do not stir for about 5 minutes.
- Add the red pepper flakes and stir slowly
- Serve immediately
Making the dumplings
- In a bowl, add all the dumpling ingredients
- Mix well using a whisk
- Set it aside for about 30 minutes to let it thicken slightly
- Nutrition info is approximate