Creamy Chickpea and Dumpling Soup
A creamy chickpea and dumpling soup. This comforting soup is vegan and made with simple ingredients. Plus, it's all done in just about 30 minutes!
Servings 4
Ingredients
- 2 tablespoons vegan butter
- 1 large onion, finely diced
- 4 large garlic cloves, finely minced
- 4 medium carrots, peeled and sliced or diced
- 2 medium celery stalks, diced
- 1/2 teaspoon thyme, dry
- 1 teaspoon summer savory (or oregano)
- 1/2 teaspoon turmeric, ground
- 1 teaspoon salt
- 4 cups vegetable broth, unsalted
- 1 can coconut milk, light or regular
- 1 can chickpeas, drained and rinsed
Dumplings
- 1 cup all-purpose white flour, spoon and leveled
- 3/4 cup oat milk
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Heat the vegan butter in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant.
- Add the carrots and celery and sauté for 1-2 minutes. Stir in the savory, thyme, turmeric and salt. Sauté for another 1-2 minutes.
- Add the broth, coconut milk and chickpeas. Increase to high heat and bring to a boil. Reduce heat to medium-high and let it simmer for 10 minutes or until the vegetables are fork-tender.
- Meanwhile, prepare the dumplings: Add the ingredients in a small bowl and stir until combined.
- Once the soup is done, spoon the dumpling dough onto the soup, then cover and cook at medium heat for an additional 5 minutes or until the dumplings are cooked.
- Serve immediately with pepper to taste. Enjoy!
Notes
Low-fat and high-fat coconut milk are both great options in this soup. High-fat will result in a creamier, richer soup, but might add a hint of coconut flavor.
If you dislike coconut, try using plain almond or oat milk instead of coconut milk. You'll need just a little under 2 cups.
If you can’t find summer savory, you can substitute it with oregano.
I tested this recipe with unsalted vegetable broth. If you're using regular or low-salt broth, start with less salt and add more to taste.