Hearty Vegetable and Dumpling Soup
Ingredients: Vegetable Soup: -1 carton of vegetable stock -1 16 oz bag frozen corn -1 16 oz bag frozen peas -2 cups of plain unsweetened almond milk -4 carrots, peeled and chopped -4 large russets, peeled and chopped -1/2 an onion, chopped -1 garlic clove, minced -salt and pepper to taste Dumplings: 2 cups flour 2 tbsp olive oil 1/4 tsp salt 1 tbsp baking powder 1 cup of plain unsweetened almond milk Soup Instructions:
-Add all of your ingredients into a pot, bring to a bowl then turn down to a simmer. -Cook for about 10-15 minutes, or until potatoes and carrots are close to tender. Dumpling Instructions:
-Mix flour, baking powder and salt in a large bowl
-Then add your oil in and mix well until all ingredients are combined. -Add in your almond milk, mix dough until well combined and soft. -Bring soup back to a light boil and drop in dough by spoonfuls, cook for about 5 minutes. -Serve and enjoy!