Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 cup water
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup heavy cream or coconut cream for a dairy-free option
• Fresh parsley or dill, chopped (for garnish)

Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk or non-dairy milk
• 2 tablespoons butter or vegan butter, melted

Instructions:

1. Prepare the Soup:
   • Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
   • Stir in carrots, celery, and potato. Cook for 5-7 minutes until slightly softened.
   • Pour in vegetable broth and water. Add bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
2. Make the Dumplings:
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • Stir in milk and melted butter until just combined. Do not overmix.
   • Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for 10-12 minutes until dumplings are cooked through and puffed up.
3. Finish the Soup:
   • Stir in frozen peas and cook for an additional 2-3 minutes until peas are heated through.
   • Remove bay leaf. Stir in heavy cream or coconut cream to make the soup creamy.
   • Taste and adjust seasoning with salt and pepper if needed.
4. Serve:
   • Ladle the creamy vegetable dumpling soup into bowls. Garnish with chopped parsley or dill.

Enjoy your creamy vegetable dumpling soup! It’s comforting and perfect for any time of year.