Time: 40 min.
Complexity: easily
Servings: 4

This vegetarian recipe was inspired by a classic homemade chicken dumpling soup. The chicken broth was replaced with vegetable broth, and the shredded chicken was replaced with chickpeas, which are also rich in protein. At the very end, homemade dumplings are added to the soup; they turn out very fluffy and flavorful thanks to freshly squeezed lemon juice and fresh herbs.

Ingredients:

• 7 tablespoons chilled vegan butter
• 2 large carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 chopped shallot
• 1 can (425 g) canned chickpeas, rinsed
• 1 bay leaf
• 1 vegan vegetable bouillon cube
• 1 and 3/4 cups flour
• 1 liter of lightly salted vegetable broth
• 2 tsp baking powder
• 2/3 cup vegan cream 10%
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp chopped fresh dill + extra for sprinkling
• 1 tbsp chopped fresh parsley + extra for sprinkling
• 0.5 cup frozen green peas, defrosted

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, carrot, celery, peas, gnocchi (dumplings), bay leaf

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Preparation:

Step 1
• In a large Dutch oven or wide saucepan, heat 3 tablespoons of vegan butter over medium-high heat. Add the carrots, celery, shallots, chickpeas, bay leaf, 1/2 teaspoon salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, 5–6 minutes. Add the bouillon cube and 1/4 cup flour; stir until the bouillon is completely dissolved and the flour is lightly browned, about 1 minute.
Step 2
• Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer until the vegetables have thickened slightly and become tender, 10–12 minutes. Season with salt and pepper to taste.
Step 3
• Meanwhile, in a medium bowl, whisk together the remaining 1.5 cups flour, baking powder, and 3/4 teaspoon salt. Cut the remaining 4 tablespoons vegan butter into small cubes and rub into the flour mixture with your fingers until pea-sized pieces form. Using a fork, fold in the cream, lemon juice, dill, and parsley until smooth. Divide the dough into twelve 4cm (1.5″) balls.
Step 4
• Place the peas in the pan. Place the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch, 12–15 minutes. Sprinkle with fresh herbs and serve.

Votes: 1

Author of the recipe - Amanda Neal – Menu Developer