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Creamy Vegetable and Dumpling Soup.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup green beans, chopped
- 1/2 cup celery, chopped
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 package (about 12 oz) of ready-made dumplings (or homemade if preferred)
Instructions:
Introduction:
Start by gathering all your ingredients. This soup combines a mix of fresh vegetables and herbs simmered in a rich, creamy broth, topped off with tender dumplings. It’s perfect for a cozy dinner.
Body:
- Sauté Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until the onions are translucent.
- Add the carrots, green beans, and celery, and cook for about 5 minutes, or until slightly softened.
- Simmer the Soup:
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and add thyme, basil, salt, and pepper.
- Let simmer for about 20 minutes, or until the vegetables are tender.
- Add Cream and Dumplings:
- Stir in the heavy cream and bring the soup back to a slight simmer.
- Add the dumplings to the soup. Cover and cook according to the dumpling package instructions, usually about 5-6 minutes, or until they are cooked through.
- Finish with Spinach:
- Add the chopped spinach to the pot and stir until the spinach has wilted and the soup is heated through.
Conclusion:
Serve your creamy vegetable and dumpling soup hot. This soup is not only fulfilling but also packed with flavors and nutrients. It’s a delightful dish that combines the comforting textures of dumplings with the robust flavors of seasonal vegetables.
Optional Variations:
- Add Protein: Consider adding cooked chicken or beans for extra protein.
- Make it Vegan: Use coconut cream instead of heavy cream and choose vegan dumplings.
Enjoy your delicious meal, perfect for warming up on a chilly evening!
