Vegan Potato Dumpling Soup

Ingredients

Soup

• 2 tbls olive oil
• 1 small yellow onion, diced
• 1 shallot, thinly chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced small
• 2 stalks celery with leaves chopped
• 2 lbs potato - peeled and cubed
• 2 - 14 oz cans vegetable broth
• 2 cups water
• 1 tsp thyme
• sea salt and freshly ground pepper to taste
• 1 cup frozen corn kernels
• 1/4 cup fresh parsley chopped
• 1/3 cup almond milk

Dumplings

• 1/2 cup flour
• 2 tbls chopped fresh parsley
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup almond milk

Directions

1. Sprinkle the bottom of a stock pot with sea salt and heat oil over medium-high heat
2. Sautee onion, shallot, garlic, carrot and celery with leaves until tender
3. Add potatoes, broth, water and thyme -bring to a boil, then reduce heat and cook until potatoes are tender - about 20 minutes
4. Using the back of a spoon or fork, slightly mash potatoes to thicken soup
5. Add frozen corn
6. In a separate bowl combine ingredients for dumplings
7. Spoon dumpling mixture by small spoonfuls into soup
8. Cover and allow dumplings to cook about 10 minutes or until cooked through
9. Sprinkle in parsley and season with salt and pepper to taste
10. Before serving, stir in 1/3 cup almond milk and heat through