Who says vegetarian meals can't be hearty? This is a comforting meal that will warm you on a cold day. 


YIELD
6 servings

TIME
Prep: 15 min.
Cook: 35 min.

INGREDIENTS
  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 Tbsp. Black Lampong Peppercorns
  • 2 Tbsp. cold unsalted butter, cut into small pieces
  • 1 cup cold buttermilk
  • 1 Tbsp. olive oil
  • 2 large carrots, peeled and cut into 1/2-inch thick slices (about 2 cups)
  • 1 sweet potato, peeled and diced large (about 2 cups)
  • 1 large leek, halved and rinsed, white & light green parts sliced (about 1 cup)
  • 5 cups vegetable broth
  • 5 cups water
  • 1 Tbsp. Herbes de Provence Seasoning Salt
  • 1 small head broccoli, chopped (about 2 cups)
  • 1 cup fresh or frozen peas
  • Fresh tarragon or thyme, to garnish

NOTES

This is a vegetarian version of a recipe featured in Spice Club, Savory’s spice-of-the-month club. To make this gluten-free, use an all-purpose gluten-free flour mix.



DIRECTIONS

Whisk flour and baking powder in a large bowl. Place peppercorns in a small zip top bag, seal bag, and use a rolling pin to coarsely crush peppercorns. Stir crushed peppercorns into flour mix. Use a pastry cutter or fork to “cut in” butter until mixture is crumbly and no large clumps of butter remain. Pour in buttermilk and stir with a fork until a shaggy dough comes together. Use your hands to knead the dough in the bowl until it can be formed into a ball. Transfer dough to a well-floured work surface and roll out to be 1/4-inch thick, then cut into 1-inch squares.

Heat oil in a large stock pot over medium heat. Add carrots, sweet potato, and leek. Cook for about 5 min., stirring frequently. Add broth, water, and seasoning salt. Bring to a boil, then reduce to a simmer and add dumplings a handful at a time. Bring back to a simmer and cook for 15 min. Add broccoli and peas and simmer for 10 more min. Chop fresh herbs and use to garnish before serving.
 



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE



RATINGS AND REVIEWS


Customer Reviews ( Add a Review )

5 stars 3/31/18 lsc803
I would describe this dish as high-end comfort food. There is a deceptive complexity found in this hearty, peasant soup and the secret is in the dumpling. The familiar, comforting flavors of the vegetable soup (we added dry tarragon, as we had no fresh) are augmented by the Lampong pepper, which adds an initial, fresh kick but settles back into a gradually building heat. The pepper is revealed in the dumplings, which act more as a noodle than a dumpling due to the longer cooking time. The dumpling, reminiscent of a thick Japanese noodle, has a chewy softness to it that adds a wonderful texture to the soup. Normally, noodles in soup get too soft and mushy, but not these. This soup is delicious and satisfyingly filling.