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.
