Vegan Dumpling Soup
A Hearty and Easy Vegan Dumpling Soup made with Vegetables
Servings 5 People
Calories 217kcal
Ingredients
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
Instructions
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
Notes
- Nutrition info is approximate