Petitchef

Quick vegetable leek soup with dumplings

Main Dish
6 servings
15 min
20 min
Very Easy

Ingredients

6

Dumplings:

Preparation

  • In a Dutch oven sauté the leeks in the oil until tender. Add in the mushroom and cook until softened. Add in the garlic and cook for just 30 seconds or so. Add the broth, frozen vegetables, mustard, Italian seasoning and parsley.
  • Bring to a boil. Stir in the orzo and cannellini beans. Reduce the heat and simmer about 6 to 8 minutes or until heated through and the pasta is tender.
  • For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and butter in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
  • Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. Don't over mix.
  • Drop golf-ball-sized dumplings over the top of the soup, about 1/4 inch apart (you should have about 18 dumplings give or take).
  • With the heat still on low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Remember don't lift the lid.

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Photos

Quick Vegetable Leek Soup with Dumplings, photo 1
Quick Vegetable Leek Soup with Dumplings, photo 2
Quick Vegetable Leek Soup with Dumplings, photo 3

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