Photo Credit: Aaron Colussi

Vegetable Broth with Chickpea Dumplings

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A light broth with hearty vegetarian dumplings. Cut the soup vegetables into small, uniform pieces to fit on your spoon with the dumplings.

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Description

 

Recipe Type: Soup
Serves: 4
Author: Kimberly Lord Stewart

Ingredients

Chickpea Dumplings
(If desired, finely chop vegetables and herbs in a food processor before adding the flours and seasoning.)

  • 1 cup chickpea flour 
  • 2 tablespoons almond flour 
  • ½ small onion, finely minced
  • ½ bunch flat-leaf parsley, finely minced
  • 1⁄3 cup Greek yogurt
  • ½ cup grated Parmesan cheese 
  • 1 teaspoon salt
  • ½ teaspoon ground pepper 
  • Pinch of baking powder

Broth

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 1 stalk celery, finely diced
  • 1 carrot, peeled and finely diced
  • 1 teaspoon Italian seasoning  
  • 1 (15-ounce) can petite diced tomatoes (do not drain) 
  • 1 quart vegetable broth 
  • Salt and pepper, to taste

Instructions

  1. Place all dumpling ingredients in a mixing bowl. Knead with hands until well combined. Form into just less than 1-inch balls.
  2. Heat oil over medium heat. Add onion, celery, carrot, seasoning, tomatoes and broth. Bring to a simmer. Season with salt and pepper. Add dumplings, and gently simmer 10 minutes. Dumplings should begin to float within 1–2 minutes; cook another 8–10 minutes. Serve.

PER SERVING: 301 CAL; 17G PROTEIN; 14G FAT; 28G CARB (5G SUGARS); 510MG SODIUM; 5G FIBER
(NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM)

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