Soup recipes are always great for using up vegetables  from your refrigerator.  Hearty vegetable soup was created one afternoon after cleaning my fridge.  Dumplings add heartiness to the soup.

Soup

1 cup chopped cauliflower

1 cup chopped broccoli

1/2 cup chopped celery

1 cup baby carrots

1 lb sliced mushrooms

2 large cut potatoes

1 sliced onion

1 large stalk of rosemary

salt and pepper to taste

6 cups of vegetable stock

Dumplings

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/2 cup nut milk

2 tbsp canola oil

2 tbsp diced chives

Mix soup ingredients in a large pan and cook on the stove until carrots and potatoes are cooked and stock is slightly reduced.  Turn up heat and bring the mixture to a boil.

Mix dumpling ingredients together in a small bowl.  Drop by spoonfuls into soup mixture.  Cover and reduce heat to simmer.  Simmer for 15 minutes.  Do not uncover while cooking.

Remove from heat and serve.