Vegan creamy broccoli soup and semolina dumplings Recipe

If you are searching for a dish that brings comfort, wholesomeness, and a burst of vibrant flavors all in one bowl, look no further than this Vegan creamy broccoli soup and semolina dumplings recipe. This delightful pairing combines velvety, savory broccoli soup with soft, pillowy semolina dumplings, creating an irresistible harmony of textures and tastes. Each spoonful feels like a warm hug, perfect for any day you want to nourish your body and soothe your soul with plant-based goodness.

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to this dish’s magic. Every component plays a crucial role—from the fresh broccoli and cauliflower that add earthiness and color, to the carefully chosen spices that build depth, and finally the semolina dumplings, which lend a unique, satisfying bite.

• Olive oil: Used for sautéing the aromatics, it provides a fruity, rich base flavor.
• Medium onion (finely chopped): Adds subtle sweetness and a savory foundation to the soup.
• Garlic cloves (minced): Infuses the broth with fragrant warmth and complexity.
• Dried marjoram (1/2 – 1 teaspoon): Brings a delicate herbal note that enhances the vegetable flavors.
• Smoked sweet paprika (1/2 teaspoon): Offers a gentle smoky nuance to deepen the soup’s character.
• Dried thyme (1 teaspoon): Sharpens the savory profile with its earthy, floral hints.
• Sea salt (1 teaspoon, more to taste): Balances the flavors perfectly and elevates the entire dish.
• Small cauliflower (chopped into florets): Adds creaminess and gentle sweetness when blended.
• Large broccoli (florets and sliced stalk): Central to the dish, it brings vibrant green color and nutritional punch.
• Vegetable stock (5 cups): The flavorful liquid base ties everything together and helps cook the veggies tender.
• Parsley leaves (1/3 cup, plus extra for serving): Adds bright freshness and a pop of color right before serving.
• Unsalted butter (5 tablespoons, melted): Used in dumplings for richness—choose a plant-based butter for the vegan version.
• Fine semolina (11 tablespoons): This creates the structure and delightful texture of the dumplings.
• Large eggs (2): Bind and leaven the dumplings to keep them light yet firm; optional for a vegan variation with a substitute.
• Sea salt (1/4 teaspoon): Seasoning to enhance the dumpling mixture.
• Ground nutmeg (1/8 teaspoon): Adds a subtle warmth that perfectly complements the dumplings.
• Black pepper (to taste): Finishes the seasoning with a slight kick and complexity.

How to Make Vegan creamy broccoli soup and semolina dumplings

Step 1: Sauté the aromatics and seasonings

Start by heating olive oil over medium-high heat in a large pot. Toss in the finely chopped onions and cook until they’re soft and translucent, allowing some gentle browning for extra flavor. Stir in minced garlic along with the dried marjoram, smoked sweet paprika, thyme, and sea salt. This fragrant base is what sets the tone for the soup’s comforting taste.

Step 2: Add the vegetables and stock

Once the aromatics are beautifully infused with spices, add the chopped cauliflower and broccoli florets and stalk slices. Turn everything to coat evenly in those flavors, then pour over the vegetable stock. Sprinkle in the parsley leaves, cover the pot with a lid, and bring it all to a boil. This step lets the veggies soak in the seasonings while gently softening for pureeing.

Step 3: Simmer until tender

Lower the heat once boiling and cook covered for 30 to 40 minutes, stirring now and then. The vegetables should become tender and easy to break apart—this is what will make the soup rich and creamy without any dairy.

Step 4: Purée the soup

Remove your pot from heat and use an immersion blender to purée the mixture until it’s perfectly smooth. If you don’t have one, a food processor works well—just puree in batches. Taste and adjust with more salt and black pepper, making sure every spoonful bursts with balanced flavor.

Step 5: Prepare the semolina dumplings

While the soup simmers, it’s time to get the dumplings going. In a bowl, whisk together melted butter and about 1/3 of the semolina. Beat in the eggs along with sea salt and nutmeg, then stir in the remaining semolina. Whisk vigorously for about a minute to make the batter light and fluffy. Cover the bowl and refrigerate for 20 to 30 minutes to let the semolina soak up moisture and the butter set.

Step 6: Shape and cook the dumplings

Bring a large pot of water to a rolling boil. Using two spoons, scoop out the batter and slide it into the boiling water to form dumplings. The batter should be thick enough to hold shape but not rock solid—adjust with more semolina if needed. Cook for about 15 minutes until the dumplings puff up and become pale. Check one by cutting in half; it should be cooked through but moist inside.

Step 7: Serve and enjoy

To serve the Vegan creamy broccoli soup and semolina dumplings, ladle the velvety soup into bowls and gently add a few dumplings on top. Sprinkle with fresh parsley and cracked black pepper. For an extra touch of indulgence, a small drizzle of plant-based cream can be added, but it’s amazing even without it.

How to Serve Vegan creamy broccoli soup and semolina dumplings

Garnishes

Fresh parsley leaves are a no-brainer to bring vibrancy and herbal brightness to the earthy soup. A sprinkle of freshly ground black pepper enhances the overall flavor. If you like, add a swirl of vegan cream or a few toasted pumpkin seeds for a bit of crunch and richness.

Side Dishes

This bowl of Vegan creamy broccoli soup and semolina dumplings shines on its own, but if you want to round out your meal, consider serving with crusty bread rubbed with garlic or a light, citrusy salad. The freshness of a simple mixed green salad with lemon vinaigrette balances the creaminess and keeps things bright.

Creative Ways to Present

To impress guests, serve the soup in rustic mugs or shallow bowls, topping with dumplings placed neatly in the center. Garnish with tiny sprigs of parsley or chives for an elegant touch. For a casual vibe, offer the dumplings on the side to let everyone add their preferred amount, making it interactive and fun.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover soup and dumplings to separate airtight containers and refrigerate. The soup retains its flavor well for up to two days, while dumplings stay tender enough within this timeframe. Keeping them separate prevents the dumplings from becoming overly soggy.

Freezing

If you want to freeze your Vegan creamy broccoli soup and semolina dumplings, it’s best to freeze the soup alone. Pour the pureed soup into freezer-safe containers, leaving some headspace for expansion. The dumplings don’t freeze well due to their delicate texture and are best enjoyed fresh.

Reheating

Gently reheat the soup on the stove over low heat, stirring occasionally until warmed through. Add a splash of vegetable stock or water if it seems too thick. For the dumplings, warming briefly in the microwave or steaming until heated is preferable, so they don’t dry out or get rubbery.

FAQs

Can I make this Vegan creamy broccoli soup and semolina dumplings recipe completely vegan?

Absolutely! Simply substitute the eggs with flax eggs or a commercial vegan egg replacer and replace the butter with vegan margarine or coconut oil. The soup base is naturally vegan-friendly, so these swaps keep the dish fully plant-based and delicious.

Is it possible to use gluten-free semolina for this recipe?

Traditional semolina is wheat-based, so it contains gluten. For a gluten-free option, you can experiment with fine cornmeal or chickpea flour, but the texture will differ. Gluten-free dumplings may not hold together as well, so adjust cooking times and moisture accordingly.

What can I use if I don’t have an immersion blender?

A high-speed blender or food processor is perfect for pureeing the soup smooth. Just puree in batches to avoid overflow or burning your appliance, and be careful when handling hot liquids—cool slightly before blending.

Can I prepare the dumplings ahead of time?

While the dumpling batter can rest in the refrigerator for 20 to 30 minutes, it’s best to cook them fresh to maintain their light, fluffy texture. Pre-cooked dumplings stored overnight may become dense or soggy when reheated.

How do I know the dumplings are cooked through?

After boiling for about 15 minutes, the dumplings should puff up and appear paler. The best test is to remove one, cut it in half, and check if the inside is fully cooked but still moist. If the center looks dense or doughy, cook a little longer.

Final Thoughts

This Vegan creamy broccoli soup and semolina dumplings is one of those recipes that feel like a little treasure for your kitchen—a bowl full of comforting warmth, lush texture, and wholesome goodness. It’s perfect when you want a deliciously satisfying meal that nourishes both body and spirit. I truly hope you give it a try and find it as delightful and comforting as I do. Enjoy every spoonful!

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