Gluten-Free, Vegan Serves 6

• 2 Tbsp Extra Virgin Olive Oil
• 1 White Onion Minced
• 2 Tbsp Vegan Butter
• 3 Carrots Minced
• 2 Tbsp Chopped Fresh Thyme
• Sea Salt and Black Pepper to Taste
• 6-7 Cups Vegetable Broth
• 3 Cups Broccoli Florets
• 2 Bay Leaves
• 1/2 Cup Whole Fat Coconut Milk
• 1/4 tsp Nutmeg Ground
• 1 1/2 Cup Coconut Flour
• 1/4 tsp Cayenne Pepper
• 2 tsp Baking Powder
• 1 Cup Cashew Yogurt Plain Unsweetened
• 1/4 Cup Vegan Parmesan Cheese
• 1 Tbsp Chopped Sage
• 2 Cups Shredded Vegan Cheddar Cheese

Directions:

Melt the butter with the olive oil in a large soup pot over medium heat. Once the oil starts to shimmer add in onions and cook for 3-5 minutes. Next, add in the carrots and thyme. Season with salt and pepper and cook for another 5 minutes. Pour in the broth, broccoli, bay leaves, nutmeg, and cayenne, and bring to a boil. Cover and cook for 10-15 minutes or until the broccoli is tender. To make the dumplings, in a medium bowl mix the flour, baking powder, and a pinch of salt and pepper. Add yogurt, parmesan, and sage mix until just combined. 

Remove bay leaves from the soup. Transfer 3/4 of the soup into a blender and blend until smooth. Return to the soup and return to a boil on medium-high heat. Drop a heaping tablespoon of the dough into the soup adding about 6 at a time. Cover and cook for 8-10 minutes or until the dumplings are cooked through and puffy. Remove dumplings and set them aside until ready to serve. Stir in milk and cheddar and continue cooking until melted. Add salt and pepper as needed. When ready to serve, pour into a bowl and top with dumplings.