Veggie Soup with Cornmeal Dumplings


1 teaspoon olive oil

3 red potatoes, peeled and diced

3 carrots, cut into 1⁄2″ chunks

2 stalks celery, diced

1 onion, diced

1 cup cauliflower florets

2 quarts vegetable broth

1/2 tablespoon dried thyme

1/2 tablespoon dried parsley



Dumpling ingredients:

2⁄3 cup water

2 tablespoons canola oil

1⁄2 cup cornmeal

2 teaspoons gluten free baking powder

1⁄2 teaspoon salt


Add the vegetables and olive oil to a pan and sauté until the onions are soft. Add to the slow cooker along with the stock, thyme, and parsley. Cook for 4–6 hours on high or 8 hours on low until the vegetables are fork tender. In a bowl, combine the water, oil, cornmeal, baking powder, and salt. Drop in 1⁄4-cup mounds in a single layer on top. Cover and cook on high for 20 minutes or until the dumplings look fluffy and light.

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