Vegan Creamy Broccoli Soup And Semolina Dumplings Recipe

Unexpectedly vegan creamy broccoli soup. Semolina dumplings give the soup substance, making it filling.  

Soup – 2 tablespoons olive oil – 1 medium onion, finely chopped – 2 cloves garlic, minced – 1/2 – 1 teaspoon dried marjoram – 1/2 teaspoon smoked sweet paprika – 1 teaspoon dried thyme – 1 teaspoon sea salt, more to taste – 1 small cauliflower, chopped into floret – 1 large broccoli, cut into florets, stalk sliced into disk – 5 cups (1.2 L) vegetable stock – 1/3 cup parsley leaves, more for serving Dumplings (not vegan) – 5 tablespoons (70 g) unsalted butter, melted – 11 tablespoons (145 g) fine semolina, (cream of wheat) – 2 large egg – 1/4 teaspoon sea salt – 1/8 teaspoon ground nutmeg – black pepper, to taste

INGREDIENTS

In a large pot, heat olive oil over medium-high heat and add onions. Cook until soft and transparent (little browning is allowed).   

INSTRUCTIONS

STEP 1

Add garlic and spices. After coating cauliflower and broccoli, pour over vegetable stock. Add parsley, cover, and boil.  

STEP 2

Once it boils, reduce heat to medium and simmer covered for 30–40 minutes, stirring regularly, until vegetables are cooked.  

STEP 3

Remove pot from heat and purée soup using immersion blender. (You can purée it in a food processor in batches.) Taste the soup and add salt and pepper to taste. Reserve until serving.  

STEP 4

Make dumplings while soup boils Mix butter and 1/3 semolina in a bowl. Beat eggs and seasonings, then add the rest of the semolina.   

STEP 5

Beat the batter for a minute to make it fluffier, then cover the bowl with foil or a lid and refrigerate for 20–30 minutes. This puffs semolina and sets butter.  

STEP 6

Boil a large saucepan of water for the dumplings. Take a tablespoon of batter with one spoon and slide it off with the other to make dumplings.   

STEP 7

You want a thick batter that holds its shape, but not rock solid. Adding semolina if dumplings don't form properly.  

STEP 8

Add dumplings to boiling water and simmer for 15 minutes. Cooking makes them plump and pale.  

STEP 9

Serve: pour soup into bowls, add dumplings, drizzle with cream (optional), parsley, and pepper. Eat leftover soup within 2 days in an airtight jar in the fridge.  

STEP 10

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