PP Shiitake Veggie Soup w/ Dumplings
Health Coach & Nutritionist: Yolanda Garfield
Makes: 5 cups
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr
INGREDIENTS
Dumplings
1 c flour
½ c almond milk
Shake garlic powder
Pinch of salt
2 t baking powder
Soup
1 oz Shiitake mushrooms
2 carrots, chopped
2 celery stalks, chopped
1 shallot, cut fine
1 15 oz can - chopped tomatoes
1 ½ t rosemary
1 ½ t dill
4 c veggie broth adding mushroom broth
DIRECTIONS
Dumplings
Place the dry ingredients in a bowl. After mixing, make a well in the middle. Add the almond milk. Mix, do not overmix. Set aside.
Soup
Pre-soak mushroom in boiling water. Reserve the mushroom liquid for soup.
Sauté chopped veggies in a stockpot until tender with just enough drops of water or broth to keep from sticking. Do not use too much water.
When the mixture just begins to brown, add the veggie broth and tomatoes.
Add the mushrooms and then the remaining mushroom water to make approximately 4 c or a little more.
Simmer the soup for approximately 10 min until bubbling.
Bring a bowl of batter dumplings to the soup. Scoop a rounded tablespoon of dumpling and place on the top of the soup.
Cook 3 min, turn each dumpling over with a slotted spoon and cook another 4 min.
Although the soup is ready to eat at this point but is best served after heating on an extremely low flame for at least 20 min to give the dumplings time to firm up and allow the soup to thicken slightly.
Enjoy!
Yolanda Garfield is a health coach & nutritionist in Southeast, MI, who teaches a Whole Plant-Based NO-OIL cooking and lifestyle. She is more than a culinary enthusiast, focusing on reversing chronic disease through her best recipes that infuse healthy nutrients into bodies broken down by SAD. Contact her at yolandagarfield@ymail.com.