Parsnips are at the heart of this flavor-packed recipe. This cool-season root vegetable has a nutty, sweet taste that melds perfectly with fresh thyme, garlic, and carrots. Parsnips are also low in calories, high in fiber, and packed with folate and Vitamin C. Add dumplings and you’ve got a dish that’s as comforting as it is nourishing.

Ladle yourself a bowl of this yummy soup and serve with crusty bread or a mixed green salad for lunch or dinner. Bon appétit!

  • For the Dumplings:

    • ½ cup (60 g) whole wheat flour

    • ½ cup (70 g) all-purpose flour

    • 2 large eggs

    • ½ teaspoon salt, optional

    • 1 Tablespoon olive oil

    • ¼ cup (60 ml) oat milk

  • For the Soup:

    • 1 Tablespoon olive oil

    • ½ medium (100 g) yellow onion, halved

    • 2 (80 g) celery stalks

    • 1 (90 g) carrot, halved

    • 2 (240 g) parsnips, halved

    • 3 garlic cloves, peeled

    • 1 Tablespoon fresh thyme leaves, about 10 sprigs

    • 5 cups (1.2 l) vegetable broth

    • 1 teaspoon salt, optional

    • 1 teaspoon ground black pepper

    • 2 cups (260 g) peas

Step 1: Fit the Food Processor with the Multi-Use Blade, add the dumpling ingredients to the container, and secure the lid. Start the machine and process for 10 seconds. The dough should resemble a batter. Set aside.

Step 2: Place the onion, celery, carrot, parsnip, garlic and thyme into the Vitamix container in the order listed and secure the lid. Pulse the mixture 5 – 6 times until evenly chopped.

Step 3: Heat a large soup pot to medium high heat. Add the oil then add the vegetable mixture and salt. Sauté for 5 – 7 minutes. Add stock and bring to a boil. Reduce the heat and simmer for 10 minutes.

Step 4: Let soup mixture cool for 3 – 5 minutes. Add soup mixture to the Vitamix blending container, secure the lid and blend for 60 seconds.

Step 5: Drop dumplings in 1 Tablespoon at a time and allow to cook. Dumplings will rise to the top of the soup when finished, about 2 – 3 minutes. Add peas and simmer until they turn bright green.