My husband and I absolutely love this recipe! The warm, delicious comfort of this soup is perfect for the cool Autumn months. If you're like me and are always looking for dairy- and meat-free variations of classic dishes, then you should definitely check this out! Bonus: it is really filling and fairly light on calories.
Soup - 2 tablespoons olive oil - Salt and pepper to taste - 1 medium onion (yellow), diced finely - 2 medium celery stalks, sliced thinly - 6 garlic cloves, minced - 2 medium carrots, peeled and sliced thinly - 1/2 head of cabbage, diced (about 6 cups) - 8 cups hot water - 8 teaspoons Better Than Bouillon No Chicken Base (or other broth substitute) Dumplings - 2 cups all-purpose flour - 1/3 cup fresh chives, sliced very thinly - 1 tablespoon kosher salt - 2 teaspoons baking powder - 3 tablespoons unsalted butter (dairy or veg. oil-based), melted - 1 cup milk (dairy or unsweetened, unflavored almond milk)
Part 1 - Heat oil in a large pot over medium-high heat. - Add onion, celery and garlic, then season with salt and ground black pepper. - Cook about 5 minutes, or until onions soften. - Add water and stir in No Chicken Base. - Bring to a boil and cook for about 5 minutes. - Add carrots and cabbage, then reduce to medium-low heat. - Add additional salt and pepper, if desired (careful not to overdo the salt!). Part 2 - While the soup is cooking, whisk together flour, chives, salt and baking powder in a large bowl until all lumps are broken up. - Stir in milk and melted butter just until the dough comes together (don't overkill the mixing). Part 3 - Drop 1/2 tablespoon of dough at a time into soup and repeat until all dough has been used. - Cover and cook about 10 minutes, or until dumplings are fluffy and cooked through.
Thanks, everyone! @DaniVO