Root Vegetable Soup and Dumplings

Dumplings and a hearty root vegetable soup make this a must try during the cold weather. 

Ingredients

For the dumplings: 

• 60g whole wheat flour
• 70g all-purpose flour
• 2 large eggs
• ½ tsp salt, optional
• 1 tbsp olive oil
• 60ml oat milk

For the soup:

• 1 tbsp olive oil
• ½ medium (100g) onion, chopped
• 2 (80g) celery stalks, chopped
• 1 (90g) carrot, chopped
• 2 (240g) parsnips, chopped
• 3 garlic cloves, peeled
• 1 tbsp fresh thyme leaves, about 10 sprigs
• 1.2L vegetable broth
• 1 tsp salt, optional
• 1 tsp ground black pepper
• 260g peas

Directions

1. Soup: Heat a large soup pot to medium high heat. Add the oil then add the vegetable mixture and salt. Saute for 5-7 minutes. Add stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
2. Dumplings: While the soup is simmering, place the dumpling ingredients into the Vitamix container and secure the lid. 
3. Start the blender on its lowest speed and increase to Variable 5. Blend for a few seconds. The dough should resemble a batter. Remove from the blender. Form dumplings approx 1 tbsp size. 
4. To finish the soup: Carefully add soup mixture to the Vitamix container and secure the lid.
5. Run the Dips & Spreads program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. 
6. Place soup back into pot and bring to a boil. Drop dumplings in 1 tbsp at a time and allow to cook. Dumplings will rise to the top of the soup when finished about 2-3 minutes. 
7. Add peas and simmer until bright green and cooked through. 

Chef's Note

You won't miss the chicken in this dumpling recipe as hardy parsnips and carrots lend not only delicious flavour but also extra vitamins, minerals and fibre. Enjoy!

Nutrients: 1 serving (276g), Calories: 180kcal, Protein: 7g, Total Fat: 5g, Carbohydrates: 27g, Cholesterol: 45mg, Dietary Fibre: 5g, Saturated Fat: 1g, Sodium: 600mg, Sugar: 5g.