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Vegan Dumpling Soup
Rini
A Hearty and Easy Vegan Dumpling Soup made with Vegetables
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Resting Time
30
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course
Soup
Cuisine
American
Servings
5
People
Calories
217
kcal
Ingredients
1x
2x
3x
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
Nutrition
Serving:
1
cup
Calories:
217
kcal
Keyword
dumplin soups, vegan soups
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