Chickpea Dumpling Soup

Chickpea dumplings and tender vegetables and herbs are nestled in a savory broth that’s packed full of vital minerals and vitamins. If you’ve grown up eating dumpling soup of any variety, this recipe might be a new alternative for you to enjoy.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Chickpea Dumpling Soup

Ingredients:

Soup:

• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 8 cups Healing Broth or water
• ½ tbsp onion powder
• 1 tsp garlic powder
• ½ tsp ground turmeric
• 1 tsp dried oregano
• ¼-½ tsp sea salt (optional)
• ¼ cup chopped fresh parsley, to serve

Dumplings:

• 1 cup chickpea flour
• ¼ tsp aluminum-free baking powder
• ½ tsp paprika
• 2 tbsps finely chopped parsley
• ⅓ cup water

Directions:

Place a large ceramic nonstick pot on medium-high heat. Add the onion, carrot, and celery and cook for 5 to 7 minutes until the onion is soft. Add a bit of water if the ingredients start sticking to the pot.

Add the Healing Broth or water, onion powder, garlic powder, turmeric, and dried oregano; add the optional sea salt if using. Bring the soup base to a simmer and cook for 13 to 18 minutes.

While the soup simmers, make the dumpling batter. Whisk all the ingredients together, stirring in the water a little at a time until you get a thick dough. Make the batter into small balls (they will puff up in the soup). After the soup base has simmered for 13 to 18 minutes, gently drop the dumpling balls into the soup. Cook for another 8 to 12 minutes, until a toothpick inserted into the middle of a dumpling comes out clean.

Ladle the soup into bowls, sprinkle the fresh parsley on top, and serve. This soup is best eaten on the day it is made.

Tips:

• When you’re choosing between Healing Broth and water for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn’t called for because it’s very difficult to find a variety that’s free of oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Healing Broth in advance and freeze it (consider pouring into ice cube trays for easy thawing) so you have it on hand for recipes like this.
• While high-quality sea salt or mountain rock salt is an optional inclusion in this recipe, the recipe is more healing without salt. Over time, you may wish to reduce or exclude the salt.

Serves 2

Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes.

Categories: Lunch, Dinner, Soups, Holiday, St. Patrick's Day, Nut and Seed Free, Grain Free

This item posted: 29-Jan-2024