Light and Creamy Vegetable Soup with Buttermilk Dumplings

This vegetable soup with dumplings is a perfect comfort dish. You can use chicken stock recipe: https://youtu.be/F9xmWIVuVtQ and re-use carrots and celery from the stock. I used mushroom, peas and cauliflower but you can use any vegetable you like to make this simple soup. You can also add chicken to the soup for more protein. That is what I did.

Ingredients for Soup
- about 64 oz of chicken stock (can use homemade: https://youtu.be/F9xmWIVuVtQ)
- 300 g mushroom
- 400 g cauliflower
- 70 g frozen peas
- 1 tbs butter
- 3 oz half and half or cream
- 1 tbs flour
- 2 cups of carrots (from homemade chicken stock)
- 2 tbs fresh dill

Ingredients for Buttermilk Dumplings:
- 1 cup all purpose flour
- 1 egg
- 1/2 tbs baking powder
- 2/3 cup buttermilk

Items used in video:
Miyabi Kaizen Chef's Knife - you can buy here: https://amzn.to/2ZWKnzQ
Glass bowl - you can buy here: https://amzn.to/2ZOdBkr
Mikasa 5225580 Delray 40-Piece Dinnerware Set, Service for 8 - you can buy here: https://amzn.to/3dvqqV6
Enameled Cast Iron Dutch Oven, 6-Quart - you can buy here: https://amzn.to/2BdoVwn

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Nutritional Facts for Vegetable Soup
5 servings per recipe
Calories per Serving: 213
Total fat: 6 g
Total Carbohydrates: 31 g
Protein: 11 g

Nutritional Facts Buttermilk Dumplings
5 servings per recipe (about 10-11 dumplings)
Calories per Serving: 120
Total fat: 1.3 g
Total Carbohydrates: 20 g
Protein: 5 g

***This is only an approximation***

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