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Vegan creamy broccoli soup and semolina dumplings Recipe

Vegan creamy broccoli soup and semolina dumplings Recipe
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★★★★★

5 from 13 reviews

This Vegan Creamy Broccoli Soup with Semolina Dumplings is a hearty and comforting dish perfect for cozy meals. The rich, velvety soup combines fresh broccoli and cauliflower blended with fragrant herbs and spices, while tender, fluffy semolina dumplings add a satisfying texture. It’s an excellent dairy-free, plant-based recipe that’s packed with flavor and nutrition.

Ingredients

Scale

For the Soup

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 – 1 teaspoon dried marjoram
  • 1/2 teaspoon smoked sweet paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt (more to taste)
  • 1 small cauliflower, chopped into florets
  • 1 large broccoli, cut into florets, stalk sliced into disks
  • 5 cups vegetable stock
  • 1/3 cup parsley leaves (more for serving)

For the Semolina Dumplings

  • 5 tablespoons unsalted butter (melted)
  • 11 tablespoons fine semolina (cream of wheat)
  • 2 large eggs
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground nutmeg
  • Black pepper, to taste

Instructions

  1. Sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onions and cook until soft and translucent, allowing some browning for extra flavor. Stir in minced garlic along with dried marjoram, smoked paprika, dried thyme, and sea salt. This step develops the soup’s complex flavor base.
  2. Add vegetables & stock: Toss in cauliflower florets and broccoli florets and sliced stalks. Stir to coat vegetables in the seasoned oil, then pour in the vegetable stock. Sprinkle chopped parsley over the top, cover the pot with a lid, and bring to a boil.
  3. Simmer until tender: Once boiling, reduce the heat to medium. Keep the pot covered and cook for 30-40 minutes, stirring occasionally, until the vegetables are very tender and fragrant.
  4. Blend the soup: Remove the pot from heat. Using an immersion blender, puree the soup until creamy and smooth. Alternatively, blend in batches in a food processor. Taste the soup and adjust seasoning with more salt and freshly ground black pepper as desired. Set aside warm until serving.
  5. Prepare dumpling batter: While the soup simmers, whisk together the melted butter with about one-third of the semolina in a bowl. Beat in eggs along with sea salt and ground nutmeg. Stir in the remaining semolina and beat vigorously for about one minute to make the batter fluffier. Cover the bowl with foil or a lid and refrigerate for 20-30 minutes to allow the semolina to absorb moisture and firm up the butter.
  6. Form dumplings: Bring a large pot of water to a rolling boil. Using two spoons, scoop about a tablespoon of batter with one spoon and slide it off with the other to form small dumplings. The batter should be thick enough to hold its shape but not too firm. Add more semolina if needed to achieve the right consistency.
  7. Cook dumplings: Drop the formed dumplings into the boiling water. Cook for approximately 15 minutes; during this time, they will puff up and lighten in color. To ensure they’re cooked through, remove one, cut it in half, and check the inside for doneness—it should be tender and not dry.
  8. Serve: Ladle the creamy broccoli soup into bowls, add several semolina dumplings, and optionally drizzle with a splash of vegan cream. Garnish with extra chopped parsley and a sprinkle of black pepper. Store leftovers in an airtight container in the refrigerator and consume within 2 days.

Notes

  • The recipe can be adapted to be fully vegan by substituting the eggs with a plant-based egg replacer and using vegan butter or olive oil for the dumplings.
  • For a smoother texture, strain the soup after blending.
  • Semolina dumplings can be made ahead and refrigerated before cooking.
  • If you prefer a thicker soup, reduce the amount of vegetable stock slightly.
  • Adjust salt according to your vegetable stock’s sodium level.
  • The soup freezes well for up to 1 month; however, dumplings are best freshly cooked.

Nutrition

Keywords: vegan broccoli soup, creamy broccoli soup, semolina dumplings, plant-based soup, healthy soup recipe, vegetable soup, easy vegan dinner

Find it online: https://servedbynora.com/vegan-creamy-broccoli-soup-and-semolina-dumplings-recipe/