Creamy Vegan Cabbage Dumpling Soup
A rich and creamy vegan soup with tender dumplings and hearty cabbage, perfect for a comforting meal.
Equipment
- 1 Large pot for soup
- 1 Mixing Bowl for dumplings
- 1 Knife for chopping vegetables
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 1/2 head cabbage shredded
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
Dumplings
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 cup almond milk
- 2 tbsp olive oil
- 1/4 tsp salt
Instructions
Preparation
- Chop the onion, slice the carrots and celery, and mince the garlic. Shred the cabbage and set aside.
- In a mixing bowl, combine flour, baking powder, and salt. Gradually stir in almond milk and olive oil until a soft dough forms. Let it rest for 10 minutes.
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute.
- Add the shredded cabbage and vegetable broth to the pot. Season with salt and pepper. Bring to a simmer.
- Form the dough into small balls and drop them gently into the simmering soup. Cover the pot and cook for 15 minutes, until dumplings are cooked through.
- Taste the soup and adjust seasoning as needed. Add more salt or pepper to taste.
Serving
- Ladle soup into bowls and garnish with fresh herbs like parsley or chives, if desired. Serve hot with crusty bread.
Storage
- Allow the soup to cool completely. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove before serving.
Notes
Pro Tips: Use fresh herbs for garnish to enhance flavor. Consider making a double batch of dumplings to freeze for later.
Ingredient Substitutions: Almond milk can be replaced with any plant-based milk. Use gluten-free flour for a gluten-free version.
How to Serve: Pair with a green salad or crusty bread. Enjoy with a light dessert like vegan apple cake.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the dumplings a day ahead and store in the fridge until ready to use.
Ingredient Substitutions: Almond milk can be replaced with any plant-based milk. Use gluten-free flour for a gluten-free version.
How to Serve: Pair with a green salad or crusty bread. Enjoy with a light dessert like vegan apple cake.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the dumplings a day ahead and store in the fridge until ready to use.