Vegetarian Hearty Chicken Soup with Herb Dumplings
Warm, comforting, and entirely plant-based, this Vegetarian Hearty "Chicken" Soup with Herb Dumplings is a soulful twist on a classic favorite. Packed with vibrant vegetables like carrots, celery, and potatoes and featuring protein-rich golden tofu cubes as a flavorful chicken substitute, this soup is as nourishing as it is satisfying. A fragrant blend of dried thyme, rosemary, and bay leaf enhances the broth, creating depth and a cozy aroma. Topped with pillowy herb dumplings made from a simple batter infused with parsley, each spoonful is a perfect balance of hearty and fresh. Ready in just an hour and crafted for six servings, this recipe makes an ideal centerpiece for family dinners or chilly evenings. Whether you're vegetarian, vegan, or simply looking for a light yet hearty meal, this soup delivers ultimate comfort without compromise.
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Recipe Information
Ingredients
- 8 cups vegetable broth
- 1 block (about 14 oz) firm tofu
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves minced garlic
- 2 medium potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons dried parsley
- 0.5 cup milk (or plant-based milk)
- 2 tablespoons butter (or plant-based butter), melted
- 2 tablespoons fresh parsley, chopped
Instructions
Drain the tofu and wrap it in a clean towel. Place a heavy object on top to press out excess moisture for about 10 minutes. Once pressed, chop the tofu into small cubes.
In a large pot, heat olive oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides. Remove and set aside.
In the same pot, add the chopped onion, sliced carrots, and celery. Sauté for about 5 minutes, until the onions are translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes, vegetable broth, thyme, rosemary, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
Meanwhile, in a medium bowl, prepare the dumplings by mixing the flour, baking powder, and dried parsley. Add the milk and melted butter, stirring until a thick batter forms.
Once the potatoes are tender, return the tofu to the pot. Drop tablespoons of the dumpling batter onto the surface of the simmering soup, making sure the dumplings do not touch each other.
Cover the pot and let the dumplings cook for about 10 minutes without lifting the lid, until they are puffed and cooked through.
Remove the bay leaf, sprinkle the soup with fresh parsley, and adjust the seasoning with additional salt and pepper if needed.
Serve hot with additional chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 8442 mg | 367% | |
| Total Carbohydrate | 343.0 g | 125% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 60.2 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1356 mg | 104% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 7672 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
