11/06/2025
As soup season approaches, warm up with this lemony white bean soup with HTB dumplings.
Serves 4
Cook time 35 minutes
Ingredients:
1 Tbsp olive oil
1 medium onion, diced ~½ cup
1 medium carrot, diced ~½ cup
1 stalk of celery, diced ~¼ cup
2 cloves garlic, minced
Pinch of red pepper flakes
3 sprigs of fresh thyme
2 16-oz cans navy beans, or any small white bean variety
6 cups vegetable stock
¼ up fresh lemon juice, ~2 large lemons
Salt & pepper to taste
¼ cup fresh parsley, roughly chopped
½ cup Himalayan Tartary Buckwheat Flour
1 cup rice flour, oat flour, or almond flour
2 tsp baking powder
1 tsp salt
2 tsp fresh parsley, minced
¼ tsp fresh thyme, minced
1 cup water
Directions:
1. Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery and sauté until slightly softened and translucent, about 5 minutes.
2. Add the garlic, chili flakes, and thyme and sauté for 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock and stir once more. Bring the soup to a boil and cook for 10 minutes.
3. Meanwhile, prepare the dumplings by combining the dry ingredients into a medium bowl. Add enough water and mix until a sticky batter forms. Let the batter rest for 5 minutes.
4. Next, ladle 2 cups of the soup into a blender and blend until smooth. Pour the blended portion back into the pot and bring to a boil. Add more broth here if you want a thinner soup. Use a large spoon or ice cream scoop, and scoop the dumpling batter a spoonful at a time, lowering it into the boiling soup. Repeat until the batter is finished. Allow the soup to cook for an additional 15 minutes until the dumplings are cooked through and floating.
5. Turn off the heat and stir in the lemon juice and fresh parsley. Serve and garnish with lemon wedges and more fresh parsley.
