MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Broccoli Soup With Dumplings
Categories: Soup
Yield: 4 Servings

1/4 c Broccoli; chopped
Green food coloring
- (optional)
1/2 c Sweet white rice flour
1/2 c Carrot; rough chopped
1/4 c Onion; rough chopped
2 c Broccoli; rough chopped
2 cl Garlic
2 Fresh thyme sprigs; up to 3
1 ts Sea salt
1 ts Cracked black pepper
2 tb Extra virgin olive oil -OR-
2 tb Vegetable broth
1/2 c Celery; rough chopped
1 tb Miso
6 c Vegetable broth
1 c Cooked cannellini beans

Preparation time: 40 minutes
Cooking time: 30 minutes

A ferociously healthy and mouthwatering dairy-free take on creamy
broccoli soup!

Make the Broccoli Rice Dumplings:

Prepare a little broccoli puree by placing 1/4 cup of chopped
broccoli into a microwave safe bowl, together with 1 tb of water.
Cook for about 2 minutes on high (possibly longer, depending on your
microwave) until the broccoli is bright green and fork tender. Blend
the cooked broccoli together with a tb of warm water (including any
leftover water in the bowl) until smooth. Add green food coloring if
you want your dumplings to be pale green (they won't be if you don't).

Add 3 tb of your broccoli puree with your sweet white rice flour to
create a very thick dough (it should be the consistency of Play-Doh
or clay). Knead the mixture into a rough ball and then roll it out
into a long rope, roughly 1/2" thick and 15 to 16" long. Divide the
dough into small pieces that are approximately 1/2" thick, which
means you should have about 30 to 32 pieces. Roll them into small
balls and set them aside (covered so they don't get hard).

Broccoli Soup:

To a large Dutch oven or soup pot, add a little extra virgin olive
oil (or vegetable broth). When the oil begins to shimmer, add your
onion, broccoli, carrots, celery, garlic, and thyme, along with sea
salt and cracked black pepper. Sauté the vegetables until the onions
grow translucent, about 3 minutes. Then, add your miso and stir so
that all your vegetables are evenly coated. Add 1 cup of vegetable
broth, together with the cannellini beans and any leftover broccoli
puree, and cook until your broccoli (including the stems) is fork
tender (about 7 to 8 minutes).

Place the ingredients in your pot into a blender and blend until you
achieve a fairly thick paste. Transfer the contents of the blender to
the same pot you used earlier. Over low heat, whisk in the remaining
vegetable broth until totally incorporated and you obtain a
beautiful, smooth, velvety broth. Add the small rice balls you made
earlier and cook over medium heat until the rice balls are tender and
fully cooked (they will look slightly translucent on the outside),
about 5 minutes.

Optional garnish: cracked black pepper, vegan parmesan, toasted sesame
seeds, roasted broccoli bits, olive oil, chili oil, vegan croutons.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/creamy-broccoli-soup-with-dumplings/>

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