Creamy Vegan Fall Soup!....Vegan Leek and Poato Soup with Dumplings!

I've never made dumplings before, but it sure was fun and surprisingly super easy!  Next time I will try them in a broth soup.  Maybe do a vegan play on the traditional Chinese Lion's Head.  Hmmm!

Anway, I love this soup and the dumplings alike.  Makes you feel cozy and good inside.  Great on it's own for a nice dinner or pair this with a beautiful light salad!

Vegan Leek and Potato Soup with Dumplings!

If you don't want dumplings, definitely just make the soup!  You cannot go wrong with it.

This made about 6 servings.  Have leftovers?  Put it in some tupperware and freeze for a later date.

That's what I did and can't wait to visit it in a few weeks....and I won't even have to cook! 





Ingredients:
for the soup:
2 leeks washed and chopped
3 small russet potatoes peeled and chopped
2 garlic cloves minced
1/2 yellow onion diced
1 tbsp evoo
2 c nondairy milk
2 c vegetable broth
salt
pepper
thyme
paprika

for the dumplings:
1 c whole wheat flour
1/4 c chopped parsley
1 tsp baking powder
s+p
1 tbsp vegan butter melted
1/2 c unsweetened almond milk

Directions:
Heat evoo in large pot and add in garlic, leeks, potatoes and onions.  Stir and saute for about 10 minutes.  Slowly add in broth and nondairy milk and the remaining spices.  Bring to boil, then cover and simmer for about 20 minutes.

In meantime, make the dumplings.  Boil either vegetable broth or water (enough to cover the dumplings).  Mix all dry ingredients together and all wet ingredients together.  Then combine the both.  Don't overwork the dough too much.  Form into golf sized balls and drop into boiling broth or water for about 5 minutes.

This is the perfect time to finish the soup.  Just transfer to food processor until blend until smooth and creamy.  Ladle soup into bowl and drop in the dumplings!  Delish!