IMMUNE BOOSTER: Vegan Dumpling Soup

Vegan Dumpling Soup

Dumplings are a winter food.  This is another immunity booster soup.  It has no chicken and is still a very tasty soup that warms that cockles of your heart, and stomach.

Ingredients
Soup:
about 2 T olive oil
1 onion, chopped
2 cloves garlic, pressed
6 cups assorted chopped vegetables
 (green pepper, butternut squash, cabbage, 
  carrots, and fava beans;  
  can also use spinach, or stinging nettles)
6 cups vegetable broth
2 cups water
2 cups mushrooms, sliced
1 cup kale, thinly sliced
1 1/2 cups seitan, chopped
1/2 cup instant mashed potato flakes

Biscuits:
2 cups Bisquick
2/3 cup milk alternative
1/2 t ground thyme
1 t ground sage
1/8-1/4 t black pepper

The process

1. In a stockpot over medium heat, saute the onion in olive oil until softened.  Add garlic and continue to cook another 1-2 minutes.  Add the assorted vegetables (but NOT kale or mushrooms) and continue to cook, stirring, about 5 minutes.
2. Add broth and water, raise heat to high, and bring to a boil.
3. Meanwhile, make biscuit dough: in a small bowl, stir together all biscuit ingredients just until combined.
4. Add mushrooms, seitan and potato flakes to broth, and return to boiling.  Drop biscuit dough into broth and gently boil, uncovered, 10 minutes.
5. Push the dumplings aside and slip the kale into the soup, then cover, reduce heat, and simmer for 10 minutes, or until dumplings are cooked through.

Recipe Source:  Bite Me, I'm Vegan blog

READ BOOK EXCERPT:  "Stinging Nettles, Queen of Herbs: Alchemical Healing of Plant Allies"  explores nettles' history,  its role as a super-food, immune booster, how to use nettles, tonics, food recipes.  Available as Kindle or paperback: 

Kindle or Paperback book

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