Veggie Drop Dumplin’ Soup with Kale
Looking for a giant hug in a bowl? Loads of fresh veggies, a seasoned, slightly spicy broth, heaps of gorgeous, fresh green kale, and my Mimi's recipe for drop dumplings! So cozy and delicious you guys 🙂
PREP TIME
25 minutes
COOK TIME
1 hour
INGREDIENTS
28
Serves: 4
Ingredients
Dumplings
- 1 cup1 cup1 cup All Purpose Flour
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 1 whole1 whole1 whole Egg, Large, Organic & Free-Range. Local is best!
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt
- 1 whole1 whole1 whole Water, Warm water. See Recipe
Soup
- 0.25 cup0.25 cup0.25 cup Butter, Unsalted
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes, + garnish
- 0.5 tsp0.5 tsp0.5 tsp Italian Seasoning
- 1 tsp1 tsp1 tsp Adobo Seasoning - Primal Palate
- 250 grams250 grams250 grams Leek, I used a bag of chopped & washed leeks
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 whole2 whole2 whole Celery, sliced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 1 bunch1 bunch1 bunch Green Onion (Scallion), sliced & separated light / dark
- 2 whole2 whole2 whole Carrots, peeled & sliced
- 6 cups6 cups6 cups Plant Based Chickenless Broth - President's Choice
- 3 cups3 cups3 cups Water
- 1 tsp1 tsp1 tsp All Purpose Seasoning - Vegeta
- 1 tsp1 tsp1 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 1 whole1 whole1 whole Parmesan Rind, I used a Grana Padano rind
- 4 cups4 cups4 cups Kale, Green Kale, chopped & washed
- 0.75 cup0.75 cup0.75 cup Grana Padano Cheese, finely shredded + garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Dill, Fresh, Garnish (optional)
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the butter, garlic, red pepper flakes, Italian seasoning & adobo seasoning in a large soup pot OR a large, deep non-stick which is what I used. Set to about medium and once heated, season with a sprinkle of salt & pep & let everything sizzle together for about 30 seconds before adding the leeks, carrots, light portions of green onions, onion, celery, pepper, and a generous hit of both salt & cracked pepper. Stir, cover, and let those veggies cook for 15 + minutes until softened up. Make sure to stir every few minutes to keep the veggies from scorching to the bottom.
- After your veggies have softened up, pour in your broth & water and bring your soup to a boil. Once boiled, reduce to a simmer and add your vegeta, Clubhouse seasoning, some additional salt & cracked pepper, and the cheese rind. Cover and let your soup simmer for 20 minutes.
- In the meantime, let's get the dumplings going. Fill a small bowl with warm water. Grab a mixing bowl and add your flour, baking powder & salt. Stir together and then add the egg and a couple tablespoons of warm water & start working together with a rubber spatula. Continue adding tablespoons of warm water until a wet, sticky dough comes together. I ended up using 10 tablespoons. Cover with a towel and set aside.
- After the twenty minutes, remove your lid and add your green kale, another pinch of both salt & pepper, and stir together. Return the lid tilted this time and let your soup go another 10 minutes. Before adding your dumplings, add additional broth if needed as this is a quite veggie forward soup.
- After your kale is cooked down, it's time to add the dumplings. Using a tablespoon measure, scoop heaping scoops of your sticky batter and use a separate spoon to scoop the batter from the Tbsp. into your soup. Drop them sporadically around the pot / skillet until they're all scooped in. You should have between 9 - 11 dumplings of approximate equal size. Cover and let those cook for 5 minutes. Remove your cover and flip your dumplings, covering once again for another 5 + minutes until they've puffed up and are nice and tender.
- Turn off the heat and pluck out your cheese rind. Stir in the grana padano and set the soup aside covered for 5 minutes. Make sure to taste and adjust your salt if needed prior to serving up your bowls.
- Serve each bowl with 2 - 3 dumplings and garnish your bowls with a sprinkle of red pepper flakes, finely shredded grana, reserved dark green onions, and some fresh dill. ENJOY! Serve with buttered sourdough to ensure a filling meal.
- Remaining soup can be refrigerated for in an airtight container for up to 4 days.
Notes
- I used my Mimi's recipe for drop dumplings and admittedly, there isn't enough for each person to have 3. They are surprisingly filling though. With that being said, you could one and a half times the dumpling recipe to get 12 + which would give everyone at least 3.
- Watch your broth. Originally, I used one carton of broth but noticed halfway through the soup was too chunky and added more. I estimated another 2 cups. Just keep an eye and thin it out before adding your dumplings if needed.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 634 |
| Fat: | 31 g |
| Carbohydrates: | 59 g |
| Protein: | 37 g |
| Cholesterol: | 79 g |
| Sodium: | 2446 mg |
| Fiber: | 10 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.