Wednesday, 25 June 2014

Vegetarian 'Chicken' and Veggie Soup with Dumplings

I'm starting to get the ever so slight impression that winter has reared her frost-bitten head. Don't get me wrong, I love winter, it would be winter all year if I had my way. However, I can't ignore the fact that my feet are so frozen I can't feel them and my fingernails have turned an interesting shade of blue. On days like this I devote hours to cooking, the warmth from the oven glues me there. I spend my time churning out puddings, soups, pies and anything else that will put some heat in my belly. 

Today my kid and I hid away in the kitchen, carefully selecting recipes as we huddled by the pre-heating oven. Ultimately we decided on maple sugar & walnut biscotti for morning tea and then some roasted chickpeas with rosemary and sea salt for an afternoon snack. For something a little more filling we couldn't resist the hearty 'Chickpeas and Dumpling Soup' from Oh My Veggies. I can't leave things alone so I've altered the recipe a bit (business as usual). It's a wonderfully comforting meal, just the thing to keep those blue fingernails at bay!

Vegetarian 'Chicken' and Veggie Soup with Dumplings

Recipe adapted from Oh My Veggies
Total time: 40 minutes
Yield: 4-6 servings

Ingredients for the soup:
  • 3 tablespoons butter 
  • ​2 tablespoons plain flour​
  • 1 large onion, diced 
  • 2 medium carrots, peeled and sliced 
  • kernels of 1 fresh corn cob 
  • 5 sprigs of fresh thyme, leaves finely chopped 
  • 2 dried bay leaves 
  • 1/2 cup white wine 
  • 3 1/2 cups vegetarian 'chicken' stock (I used Massel Ultracubes) 
  • 1 can chickpeas, drained and rinsed​
  • Salt and pepper, to taste

Ingredients for the dumplings:
  • 4 tablespoons cold butter​, cubed
  • 1/3 cup plain​ flour 
  • ½ tea​spoon​ salt 
  • 1 egg

  1. Make the dumplings: In a bowl, stir together flour and salt; add butter, and using your fingers, rub into flour until pea-size c​lumps form. Add egg, and stir until ​it comes together. ​Place in the fridge for later.
  2. Melt the butter in a large Dutch oven over ​low-​medium heat. Add the onion, carrots, corn, thyme, and bay leaves. Coo​k​ until the onions are light golden brown, then add the chickpeas.
  3. Sprinkle the remaining flour over the veggies and stir to coat; cook for 1 minute. ​Add the ​wine and cook ​for 3 minutes. Add the chicken stock​ and bring to a ​simmer
  4. ​Drop ​dessert-​spoonfuls of ​the dumpling batter into the pot, making sure they don't touch each other​.
  5. Cover and let​ simmer for ​1​0 minutes. Remove the bay leaves and serve.


  1. Oh yum. Dumplings in soup is the ultimate comfort winter food.

    Massel cubs are great, I always use them because they seem to be the healthier option for stock cubes.

    and yes, winter's caught us all on the hop this year!

  2. This does look very warm and comforting for our winter weather! I'm basically wrapped up in a blanket all the time when I'm at home, haha.

  3. Mmmm.. I would love to hide out in the kitchen with you too if this is the result! Yummo!

  4. It's cold and I would love a steaming bowl of this wonderful chicken soup!

  5. Looks like a wonderfully comforting dish. So funny I'm reading this just as my partner and I have finished the last of our congee. Ths might be a dish to make this weekend!. :)

  6. yum what an awesome idea - coming from a vegetarian household, this dish is one that i definitely will be adding to my weeknight repertoire. thanks!

  7. Because I cut my finger making dinner last night and I haven't yet forgiven the knife that did it to me.