Gluten-Free Winter Root Vegetable Soup with Herb Dumplings

January always asks us to slow down.

The noise of the holidays fades, the days stay short, and what the body really wants is warmth—real warmth. Not just heat, but nourishment. This soup is exactly that: grounding, comforting, and deeply winter-appropriate.

Root vegetables have long been associated with stability and endurance during the cold months, and this recipe leans into that tradition. It’s hearty without being heavy, simple without being boring, and perfect for a quiet evening when the world feels hushed.

And yes—those herb dumplings? They’re little clouds of comfort.

🥕 Winter Root Vegetable Soup

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 parsnips, peeled and sliced

• 1 small turnip or rutabaga, peeled and cubed

• 1 medium potato, cubed

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• 1 bay leaf

• 6 cups vegetable broth (gluten-free)

• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and sauté until soft and translucent, about 5 minutes.

3. Stir in garlic and cook for another 30 seconds, until fragrant.

4. Add all root vegetables, thyme, rosemary, and bay leaf. Stir well.

5. Pour in vegetable broth, bring to a gentle boil, then reduce to a simmer.

6. Cover and cook for 25–30 minutes, until vegetables are fork-tender.

7. Season with salt and pepper. Leave on a low simmer while you prepare the dumplings.

🌿 Gluten-Free Herb Dumplings

Ingredients

• 1 cup gluten-free all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 tablespoon fresh parsley, finely chopped

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• ¾ cup milk (or unsweetened non-dairy milk)

• 2 tablespoons melted butter or olive oil

Instructions

1. In a bowl, whisk together flour, baking powder, salt, and herbs.

2. Stir in milk and melted butter until just combined. Do not overmix.

3. Drop spoonfuls of dough directly into the gently simmering soup.

4. Cover the pot and cook for 12–15 minutes.

5. The dumplings should puff up and become tender—no peeking while they steam.

✨ Serving Notes

Ladle the soup into bowls with two or three dumplings each. Finish with cracked black pepper or a drizzle of olive oil if you like.

This winter root vegetable soup stores beautifully and tastes even better the next day—perfect for slow January lunches or evenings when the dark comes early.

January is a month of roots—both literal and symbolic. May this meal keep you warm, steady, and well-fed as the year quietly begins.

🖤Welcome back to the Hollow.