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  • Writer's pictureCassie

Dairy-free Knoephla Soup

Updated: Apr 7, 2020


This soup is what dreams are made of.


Think of the ultimate comforting soup. If you're from the Midwest like me, you probably thought of knoephla soup immediately.


The best part about this soup is that it's SO EASY, you make a big 'ol batch of it for the week, and it freezes beautifully!


I struggled to find a great dairy-free version of this soup so I finally said, "FORGET IT", and I hit the kitchen and made my own. Even my husband agreed that he would never have guessed it was dairy-free!


That's a win in my book!



This soup is so simple, so cozy for our now-chilly days, and feeds an army.



Ingredients:

4 Tablespoons dairy-free butter (we use simply balanced brand)

4 Celery Stocks, chopped

4 Carrots, Chopped

1/4 Cups gluten-free flour (we use Pillsbury)

6 Medium Potatoes, Peeled and Chopped

8 Cups Chicken (or vegetable) Stock

2t salt + more to taste

2t pepper + more to taste

1 Cup dairy-free milk (we use Silk)


For Dumplings:


2 cups gluten-free flour (Cup4Cup, obviously!)

2 eggs (or egg replacement)

1/2 cup dairy-free milk (Silk brand)

1 Teaspoon salt


Directions:


In large pot, add butter and put on med-low to allow butter to melt

Once melted, add carrots and celery

Cook on med-low for 5 minutes

Stir in 1/4 cup flour

Add 1 cup of Chicken Stock to the soup and mix to incorporate the flour

Add rest of stock

Add potatoes

Turn to medium-high and cook until potatoes are almost tender

While potatoes are cooking make dumplings


Mix dumpling ingredients in a bowl and combine

Divide into four pieces just to make easier to work with

Roll each piece out with your hand so it is approximately 1 inch thick and like a rope

Sprinkle with flour to make easier to work with

cut into 1-inch dumpling pieces and set aside (I use a pizza cutter to cut these)

Add any needed salt to the soup.

Once potatoes are tender, add dumplings to soup

Cook for 5 minutes

Remove from heat

Add milk and stir







Do your best to wait for it to cool before eating. When I was a little girl my Dad would put an ice cube in my soup because I'm not the most patient person in the world. The first time I made this recipe I burned my mouth so bad because I refused to wait for it to cool or put an ice cube in it. Clearly, I have yet to learn patience!


Serve this with a big chunk of bread and you're set!






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