Creamy Chickpea and Dumpling Soup

This comforting soup is vegan and made with simple ingredients

BY CAROLINE DOUCET COURTESY OF CAROLINE DOUCET Caroline Doucet is a registered dietitian based in Kelowna, B.C. She has a private practice where she helps clients eat more plants and improve their relationship with food.

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Done in about 30 minutes, this is an easy delicious vegan substitute for the classic chicken and dumpling soup. It’s packed with flavour from fresh herbs and garlic, then made creamy thanks to coconut milk. It’s perfect for a light, yet comforting vegan dinner.

Prep Time – 15 minutes Cook Time – 20 minutes

Serves 4

INGREDIENTS Soup

• 2 Tbsp. vegan butter • 1 large onion, finely diced • 4 large garlic cloves, finely minced • 4 medium carrots, peeled and sliced or diced • 2 medium celery stalks, diced • 1/2 tsp. thyme, dry • 1 tsp. summer savoury (or oregano) • 1/2 tsp. turmeric, ground • 1 tsp. salt • 4 cups vegetable broth, unsalted • 1 can coconut milk, light or regular • 1 can chickpeas, drained and rinsed

Dumplings

• 1 cup all-purpose white flour, spoon and leveled • 3/4 cup oat milk • 1/2 tsp. baking powder • Pinch of salt

DIRECTIONS

1. Heat the vegan butter in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant. 2. Add the carrots and celery and sauté for 1-2 minutes. Stir in the savory, thyme, turmeric and salt. Sauté for another 1-2 minutes. 3. Add the broth, coconut milk and chickpeas. Increase to high heat and bring to a boil. Reduce heat to mediumhigh and let it simmer for 10 minutes or until the vegetables are fork-tender. 4. Meanwhile, prepare the dumplings: add the ingredients in a small bowl and stir until combined. 5. Once the soup is done, spoon the dumpling dough into the soup, then cover and cook at medium heat for an additional 5 minutes or until the dumplings are cooked. 6. Serve immediately with pepper to taste. Enjoy!

NOTE:

Low-fat and high-fat coconut milk are both great options in this soup. High-fat will result in a creamier, richer soup, but might add a hint of coconut flavor.

If you dislike coconut, try using plain almond or oat milk instead of coconut milk. You’ll need just a little under 2 cups.

If you can’t find summer savoury, you can substitute it with oregano.

I tested this recipe with unsalted vegetable broth. If you’re using regular or low-salt broth, start with less salt and add more to taste.

Nutrition facts per serving

Calories 517; protein 11 g; fat 26 g; carbs 60 g.