This recipe is the perfect transition into spring. Warm and cozy enough to eat on a chilly, rainy, day, but making great use of the spring produce starting to come in. Fresh peas are starting to show up in the grocery store and farmer's markets, and they are one of my favorite springtime treats.
You will start this soup by sautéing the vegetables and adding flour to make a roux, which you then whisk into no-chicken broth and oat milk to make a silky, creamy texture for the base of the soup. I highly recommend using Better Than Bouillon's no chicken base for the broth portion - that's my absolute favorite vegan broth/bouillon. Butler's soy curls, one of my favorite vegan protein sources, are the stand in for chicken in this recipe.
I used 100% whole grain Kamut flour for the dumplings. Kamut is an ancient grain closely related to the modern durum wheat which is used for making pastas, making it a good choice for these gnocchi-like dumplings. Alternatively, you could use another whole wheat flour, or even all purpose flour if that is what you have. I tried a few iterations of these dumplings using baking powder for "fluffier" dumplings, but ultimately I enjoyed the dense, hearty texture of dumplings with no baking powder much more. They are very sturdy and don't fall apart in the soup, making them a great choice for this dish. If you want to make this dish in a pinch and don't have time to make the dumplings, store bought gnocchi would be a good choice to substitute them.
For the dumplings:
1/2 cup water
3/4 tsp salt
1 tbsp melted vegan butter (I use Miyoko's)
150g freshly ground Kamut flour, or any whole wheat flour or all purpose flour
Salted water for boiling
For the soup:
3 tbsp vegan butter (I use Miyoko's)
1 small onion, diced
2 medium carrots, diced into 1/2 inch cubes
1/2 tsp salt
4 cloves of garlic, roughly chopped
3 tbsp all purpose flour
3 cups water + 1 tbsp Better than Bouillon no-chicken base, or 3 cups any veg broth
1 tbsp lemon juice
2 cups oat milk
1/2 tsp dried thyme
1/2 tsp freshly cracked black pepper
1/2 cup fresh peas (or frozen)
3 oz Butler's Soy Curls, or try substituting another vegan chicken product
First, make the dumplings. Whisk together the water, salt, and melted vegan butter in a small bowl, then add the flour of your choice (I used whole grain Kamut flour). Mix until thoroughly combined. Pinch off and roll small pieces of the dough together into small balls, about the size of a large marble, for your dumplings. I made 48 dumplings with this dough.
Bring a pot of salted water to a boil. Add the dumplings to the water, reduce the heat to low, and simmer the dumplings for 15 minutes. Remove the dumplings with a slotted spoon onto a large plate or bowl and set aside.
Next, start the soup. Melt the vegan butter over medium heat and add the onions and carrots. Sprinkle with the 3/4 tsp of salt. Sauté the onions and carrots until the onions are translucent and the carrots are just starting to take on some color. Add the garlic and sauté an additional 2-3 minutes until fragrant.
Next, add the 3 tbsp of all purpose flour and stir to combine with the vegetables. After about 30 seconds to 1 minutes, add the 3 cups of water/vegetable broth and the lemon juice and whisk until the flour is fully incorporated and the liquid starts to thicken, about 1-2 minutes. Finally, add the oat milk, thyme, black pepper, fresh peas, and soy curls.
Bring the mixture to a simmer over medium-high heat. When it starts to bubble, reduce the heat to medium-low. It is best not to aggressively heat the liquid with the oat milk in it, since it can separate. Once the soup is simmering, add the dumplings as well.
Simmer the soup for about 15 to 20 minutes, until the carrots are tender, the peas are bright green and the soy curls are fully hydrated. Taste for salt. Serve the soup hot with additional freshly cracked black pepper and sourdough bread.