Well folks, it’s that time of year again: soup season! I get absolutely giddy for the unique and hearty fall vegetables, and soups are one of my favorite ways to incorporate them. I’ve already shared with you my recipe for Cajun Chicken and Dumpling Soup. But, as I rarely cook meat these days, I’ve revamped it for all my veggie friends. Take a gander at this comforting beauty so full of flavor, even the most fervent of carnivores won’t know the difference…or care.

For the most part, I followed the OG recipe, but I nixed the animal products and replaced them with their animal friendly counterparts. Instead of chicken stock, I used veggie stock. I also replaced the fresh tomatoes with canned diced fire roasted tomatoes with green chilies along with a bit of tomato paste for additional flavor. Instead of chicken and sausage, I used some vegan Italian sausage I picked up at #TraderJoe’s (obviously 🤷🏻‍♀️), and some canned kidney beans for protein. But the wonderful thing about soups is that you have the liberating freedom of artistic license. And errm…whatever’s in your fridge.

So spices remained consistent, but were married with some stunning fall goodies, like chunks of sweet and creamy delicata squash, bright yellow squash, and a pretty potato medley of purple, red, and Yukon golds. I tossed in the last bit of broccoli that needed to be used, a red bell pepper for the expected Cajun flare, and a cruciferous greens mix I had stowed away in the fridge.

But I want to stress again that this is a flavor free-for-all, and you can truly add whatever veggies you want or need to use up.

Ingredients for the soup:

• 2 tbsp. olive oil
• 1 package vegan Italian sausage, sliced
• 8 oz. greens (I used a kale, broccoli, and red cabbage slaw mix)
• 1 large onion, diced
• 1/2 c. celery, diced
• 1/2 c. carrots, diced
• 1 can diced fire roasted tomatoes w/ green chilies
• 2 tbsp. tomato paste
• 1 red bell pepper, chopped
• 3/4 c. potato, chopped
• 1/2 delicata squash, chopped
• 1 yellow squash, chopped
• 1 can kidney beans, drained
• 8 c. veggie stock
• 2 tsp. dried thyme 
• 3 tbsp. paprika 
• 2 tsp. chili powder
• 1/2 tsp cayenne
• 1/2 tsp. red pepper flakes
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 4 bay leaves
• 4 garlic cloves, minced

Ingredients for the Dumplings:

• 2 c. flour 
• 1 tsp. salt
• 2 tsp. baking powder
• 1/2 tsp. thyme
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• 1 c. water 

To make the soup:

-In a large soup pot, heat the olive oil. Sauté onions until tender, add carrots, potatoes, minced garlic, spices, red bell pepper, and tomatoes. Stir for a couple minutes.
-In a skillet, brown the sausage.
-Add browned sausage and raw greens to soup pot.
-Add stock to the soup pot, stir, and bring to a boil.
-Reduce heat and simmer for 30 minutes.

To make the dumplings:

-In a mixing bowl, whisk together flour, salt, and baking powder, and spices.
-Add water, and stir until well combined.
-Scoop tablespoons of dumpling batter into soup.
-Continue to simmer soup for 15 minutes.

Enjoy!