Veggie Dumpling Soup
A delicious way to get your veggies! This recipe takes a dumpling shortcut by using frozen gnocchi. It's always a big hit with the kids.
Ingredients
- 2 celery stalks finely diced
- 3 garlic cloves minced
- 3 tablespoon dairy free butter I like Earth Balance
- 1 onion finely diced
- 2 carrots peeled and finely diced
- 2 sprigs fresh thyme leaves removed
- 3 tablespoon all purpose flour
- 62 oz veggie stock
- 16 oz potato gnocchi check to ensure they're dairy free
- 1 cup frozen corn
- 1 cup frozen peas
- salt and pepper to taste
Instructions
- Heat a large soup pot over medium low heat.
- Melt your Earth Balance, then add your celery, garlic, onion, and carrots.
- Cook for a few minutes until your veggies soften.
- Add your flour, one tablespoon at a time, stirring constantly so that it doesn’t burn.
- Salt and pepper your veggies, add your thyme, then your stock. Bring your stock to a boil, then gently add your gnocchi, corn, and peas.
- Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper as needed.
Nutrition
Calories: 266kcalCarbohydrates: 48gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 1493mgPotassium: 238mgFiber: 5gSugar: 6gVitamin A: 4222IUVitamin C: 15mgCalcium: 35mgIron: 4mg
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