10/08/2026
It’s soup season!!!
Jackfruit & Dumplin’ Soup 🤭⬇️
Ingredients: 2 cans jackfruit, 2 tsp vegetable bouillon, 1/2 yellow onion (diced), 2 tbsp minced garlic, 4 celery ribs (diced), 3 carrots (chopped), handful parsley, vegan biscuit mix , 1 tbsp Italian seasoning, 1 tbsp dried thyme, sea salt (to taste), 1 tbsp onion powder, 1 tbsp garlic powder, avocado oil, 1-2 cups spring water (more if needed)
For sauce: 1 cup soaked cashews, 1 cup spring water, 2 tsp white vinegar, garlic powder, nutritional yeast, sea salt (to taste)
Instructions:
Soak cashews in spring water for a minimum of 4 hours.
Rinse and drain young jackfruit, then use hands to shred and transfer to small pot. Add vegetable broth and boil for 20 min, then drain again and set to the side.
To make sauce, add all sauce ingredients to a high-speed blender and blend until smooth.
To make soup, heat avocado oil over medium low heat, then add onions, garlic, and sauté for a few minutes. Next, add the carrots, celery, jackfruit, seasonings, and vegetable bouillon. Cook for a few minutes, then add the cashew sauce, spring water, cover, and simmer for 5 minutes.
Uncover, stir, and add dumpling pieces to preference, then simmer again for 15-20 minutes (stirring occasionally and adding water if needed)
Serve immediately with a side salad or toasted sourdough bread 🤭
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