Root Vegetable Soup and Dumplings
Loved for Lifetimes RecipeDumplings and a hearty root vegetable soup make this a must try during the cold weather.
Ingredients
- For the Dumplings:
- ½ cup (60 g) whole wheat flour
- ½ cup (70 g) all-purpose flour
- 2 large eggs
- ½ teaspoon salt, optional
- 1 Tablespoon olive oil
- ¼ cup (60 ml) oat milk
- For the Soup:
- 1 Tablespoon olive oil
- ½ medium (100 g) yellow onion, halved
- 2 (80 g) celery stalks
- 1 (90 g) carrot, halved
- 2 (240 g) parsnips, halved
- 3 garlic cloves, peeled
- 1 Tablespoon fresh thyme leaves, about 10 sprigs
- 5 cups (1.2 l) vegetable broth
- 1 teaspoon salt, optional
- 1 teaspoon ground black pepper
- 2 cups (260 g) peas
Directions
- For the Soup:
Fit the Food Processor with the Multi-Use Blade. - Place the onion, celery, carrot, parsnip, garlic and thyme into the Vitamix container in the order listed and secure the lid. Pulse the mixture 5–6 times until evenly chopped or desired consistency is reached.
- Heat a large soup pot to medium high heat. Add the oil then add the vegetable mixture and salt. Sauté for 5–7 minutes. Add stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
- While the soup is simmering, rinse out the food processor container and dry. Fit the Food Processor with the Multi-Use Blade and add the dumpling ingredients to the container and secure the lid. Start the machine and process for 10 seconds. The dough should resemble a batter.
- To finish the soup: Carefully add soup mixture to the Vitamix blending container and secure the lid. 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.
- Place soup back into pot and bring to a boil. Drop dumplings in 1 Tablespoon at a time and allow to cook. Dumplings will rise to the top of the soup when finished about 2–3 minutes. Add peas and simmer until bright green and cooked through.
Chef's Notes
You won't miss the chicken in this dumpling recipe as hardy parsnips and carrots lend not only delicious flavor but also extra vitamins, minerals, and fiber. Enjoy!
Ingredients
- For the Dumplings:
- ½ cup (60 g) whole wheat flour
- ½ cup (70 g) all-purpose flour
- 2 large eggs
- ½ teaspoon salt, optional
- 1 Tablespoon olive oil
- ¼ cup (60 ml) oat milk
- For the Soup:
- 1 Tablespoon olive oil
- ½ medium (100 g) yellow onion, chopped
- 2 (80 g) celery stalks, chopped
- 1 (90 g) carrot, chopped
- 2 (240 g) parsnips, chopped
- 3 garlic cloves, peeled
- 1 Tablespoon fresh thyme leaves, about 10 sprigs
- 5 cups (1.2 l) vegetable broth
- 1 teaspoon salt, optional
- 1 teaspoon ground black pepper
- 2 cups (260 g) peas
Directions
- For the Soup:
Heat a large soup pot to medium high heat. Add the oil then add the vegetable mixture and salt. Sauté for 5–7 minutes. Add stock and bring to a boil. Reduce the heat and simmer for 10 minutes. - While the soup is simmering, place the dumpling ingredients into the Vitamix container and secure the lid. Start the blender on its lowest speed and increase to Variable 5. Blend for 10 seconds. The dough should resemble a batter.
- To finish the soup: Carefully add soup mixture to the Vitamix container and secure the lid. 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.
- Place soup back into pot and bring to a boil. Drop dumplings in 1 Tablespoon at a time and allow to cook. Dumplings will rise to the top of the soup when finished about 2–3 minutes. Add peas and simmer until bright green and cooked through.
Chef's Notes
You won't miss the chicken in this dumpling recipe as hardy parsnips and carrots lend not only delicious flavor but also extra vitamins, minerals, and fiber. Enjoy!