Vegan Chicken Soup with Dumplings

Spring sprung, a few weeks ago here, now it has sprung back into winter.  Temperature in the 40's, wind, and rain.  Great weather for a duck, as the saying goes.  Even though it has been cool, I am still working out in the garden.

Today we had a new fence installed that gives us more privacy from the neighbors.  Remember the saying, "good fences make good neighbors"?  Totally true!

Now, I am re-designing the backyard a little, just moving things around.  It's like decorating a room.  You add, you subject, you re-evaluate if an item is working or not.  It's exciting to give the backyard a  makeover, a new look for spring you might say.

Since it was a chilly wet day working outside, I thought the only meal that would warm me up would be a nice steaming bowl of soup.

So here it goes, vegan chicken soup with dumplings.

Ingredients for soup:

1 tablespoon organic extra virgin olive oil
1/2 cup organic carrots, chopped
1/2 cup organic celery, chopped
1/4 cup organic onions, diced
One 32 oz carton of Imagines Organic No-Chicken Broth
2 cups water
1 Tablespoon finely diced garlic
Sea salt and pepper to taste
Freshly cut chives (optional)

Ingredients for dumplings:

1 1/2 cups organic unbleached flour
2 teaspoons non-GMO aluminum free baking powder
4 Tablespoons non-dairy butter
3/4 cup organic non-dairy milk
1/2 teaspoon sea salt

For the soup, using a large pot, saute the carrots, celery, and onion with the olive oil until tender.  Add broth and water, stir.  Season with salt and pepper.  Simmer over a medium heat while you make the dumplings.

In a large bowl, add flour, baking powder, and salt, cut in the non-dairy butter.  Add the non-dairy milk and mix thoroughly; the mix will be sticky.  Add to soup by dropping tablespoon sized dumplings into the hot soup.  Continue to simmer for 10 minutes, or until the dumplings look puffy, like clouds.

Ladle into a bowl and garnish with fresh chives.