Vegetable Dumpling Soup

soupaddict.com

Alicia Jacobs

subheading: For the soup*:

2 tablespoons olive oil

½ medium onion, diced

1 leek, sliced into half moons, then chopped (white and light green parts only)

1 parsnip, peeled and diced

1 carrot, peeled and diced

1 small red bell pepper, diced

1 small poblano pepper, diced

2 stalks celery, sliced

4 ounces cremini or button mushrooms, chopped

¼ cup chopped broccoli stems**

1 small sweet potato, diced***

1 small fennel, anise bulb, diced

2 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons smoked paprika

1 teaspoon chili powder

½ teaspoon ground turmeric

1 teaspoon salt, plus more to taste

4 cups vegetable broth

subheading: For the dumplings:

1 cup all-purpose flour

½ tablespoon baking powder

½ teaspoon kosher salt

½ cup cashew buttermilk (recipe)

1 tablespoon vegan butter or olive oil

2 teaspoons minced fresh tarragon leaves (or 1 tsp dried)

2 teaspoons minced fresh flat-leaf parsley (or 1 tsp dried)

2 teaspoons minced chives

Directions at soupaddict.com

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