comfort food at its finest

Ingredients

Soup

• 6 tbsp vegan butter
• 1 yellow onion, diced
• 1 stalk celery, diced
• 1 cup carrots, diced
• 3 garlic cloves, minced
• 1 tsp salt
• 3 tbsp all purpose flour
• 6 cups water
• 2 cubes Edward & Sons Not Chick’n Bouillon Cubes
• 1/2 cup cashew cream (recipe below) or Ripple Half & Half
• 1/2 cup frozen peas
• 2 bay leaves
• 1 tbsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp sage
• 1/2 tsp Marmite (omittable)

Dumplings

• 1 1/3 cups all purpose flour
• 2 tsp baking powder
• 2 tsp steak seasoning
• 2 tsp dried minced chives
• 3/4 cup cashew cream or Ripple Half & Half

Cashew Cream

• 1 cup water
• 1/2 cup cashews
• 1 tbsp vegan butter
• 1/2 tsp sugar
• 1 pinch salt

Directions

Soup

1. Prep your broth by combining a cup of water and your bouillon broth cube to make your chick’n broth. I find microwaving the cubes and water in a mug for a minute or two helps the cubes break up nicely. Once they’ve dissolved, add to remaining water. Set aside for step four.
2. In a large stock pot, melt the vegan butter over medium heat and saute vegetables until soft.
3. Add garlic to your vegetables and saute an additional thirty seconds, or until it becomes fragrant.
4. Stir in flour and let it coat the vegetables. Add the broth/water, stirring continuously until the broth begins to thicken and bubble.
5. Add remaining soup ingredients and let it simmer while you make your dumplings.

Dumplings

1. Mix dry ingredients in bowl.
2. Add your cashew cream or Ripple Half & Half and mix gently until no dry flour remains.
3. Using a small spoon or cookie scoop, form ~1″ diameter balls and drop into the bubbling soup.
4. Cook dumplings for at least ten minutes, or until fully cooked inside. Depending on the size you create, this may take more or less time.
5. Enjoy!

Optional: Cashew Cream

• Add all ingredients to Vitamix and blend on soup mode, or until steam rises off the top. Refrigerate any leftovers.
• If you don’t have a Vitamix, you can pre boil the cashews in water for ten minutes and blend in a standard blender.

_{Recipe adapted from Tasty.}