Thick Creamy Upside Down Veggie And Dumpling Soup Super Food

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

CHICKEN-VEGETABLE SOUP WITH DUMPLINGS

Steps:

• In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
• In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.
• Cook uncovered 10 minutes. Cover and cook 15 minutes longer.

THICK & CREAMY UPSIDE DOWN, VEGGIE AND DUMPLING SOUP (SUPER

Steps:

• heat large pan over med-high heat with oil. add add next 6 ingredients with some salt and pepper to taste, and cook about 7 minutes. Throw the chopped fresh herbs in at the last minute.
• Add water to get any stuff off the bottem of the pan. Then add the soup cans and bring to a boil! Once it's boiling add the uncooked rice and stir for a minute or two. Cover and cook about 40 minutes, or until rice is cooked through.
• Cook the stuffing and spoon the soup over it, serve, and enjoy!

VEGGIE DUMPLING SOUP (VEGAN)

Steps:

• Heat oil; add onion, leek, bay leaf, thyme, and parsley.
• Cook on a low setting for 10 to 12 minutes until soft and translucent.
• Bring up the heat to medium or medium-high.
• Add the carrots, celery, and garlic.
• Stir occasionally until carrots are done or mostly done, 10 minutes or so. When vegetables are cooked, stir in the nutritional yeast flakes; they will get creamy with the veggies and oil.
• Add 8 cups water (2 quarts), and salt.
• Cover and bring to a boil.
• While water is coming up to a boil (it will do so quickly!) put the dumplings together.
• DUMPLINGS:.
• Mix wet in one bowl, dry in another. Pour wet into dry and combine until a heavy dough forms.
• Knead on lightly floured surface for 1 minute. If dough is sticky add a bit more flour until it is fairly dry.
• Let dough rest 5 minutes.
• Roll out to 1/8" thickness and cut into 2 x 1" strips (or whatever size you find easy to work with though they'll take a lot longer to cook if they are bigger).
• Drop into boiling broth; cover and simmer 20 to 35 minutes.
• The non-egg version needed to cook longer than my original version, but I'm also high altitude. Taste for doneness. They'll seem mealy if they're not done yet. When done they are sort of like thick noodles or a biscuit or something. Yummy and hearty. If in doubt, let them cook another 5 minutes and taste again.