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A Taste of Newfoundland: Cozy Vegetarian Pea Soup & Doughboy – vegetarian recipe
Stav Kogan

A Taste of Newfoundland: Cozy Vegetarian Pea Soup & Doughboys

A vegetarian take on a beloved Canadian classic. This simple, soul-warming dish features a rich, savory split pea soup that becomes the simmering base for light, fluffy dumplings, also known as 'doughboys.' It's a one-pot wonder that’s both a meal and a hug in a bowl, perfect for
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 4 serving
Calories: 414
Ingredients Method Nutrition

Ingredients
  

  • For the Hearty Pea Soup:
  • 1 cup (200 g / 7.1 oz) yellow split peas, rinsed
  • 3 cups (720 ml) water, plus more as needed
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 medium waxy potatoes, about 300g (10.6 oz), diced
  • 1 large carrot, diced
  • 2 dried bay leaves
  • 1 tsp (5 g / 0.18 oz) sea salt, or to taste
  • Freshly ground black pepper, to tasteFor the Fluffy Doughboys:
  • ½ cup (60 g / 2.12 oz) all-purpose flour
  • 2 tsp (8 g / 0.28 oz) baking powder
  • ½ tsp (2.5 g / 0.09 oz) salt
  • ½ tsp dried mixed herbs, like parsley or chives
  • 4 tbsp (57 g / 2.01 oz) cold butter, cubed
  • ½ to 1 cup / 120ml to 240ml cold water or milk
  • For the fluffiest doughboys, do not overmix the dough. Mix just until the are combined. Peeking while they steam can also make them dense, so keep the lid on!
  • For an even creamier soup and a shorter cooking time, soak your split peas in water overnight before you begin.
  • Remember to remove the bay leaves before serving. They've infused the soup with their wonderful flavor but are tough and unpleasant to eat.

Method
 

  1. Make the Soup:1.
  2. In a large saucepan or Dutch oven, combine the rinsed split peas, 3 cups (720 ml) of water, and the two bay leaves.
  3. Bring to a rolling boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
  4. Stir occasionally to prevent sticking. 2.
  5. While the peas are simmering, prep your vegetables by dicing the onion, celery, potatoes, and carrot. 3.
  6. After an hour, the peas should be very tender. Use a potato masher or an immersion blender to break them down to your desired consistency – I like it mostly smooth with a little texture. 4.
  7. Stir in the diced vegetables, sea salt, and a generous amount of black pepper.
  8. Bring the soup back to a gentle boil, then reduce the heat and simmer for another 20-25 minutes, or until the vegetables are tender.
  9. Stir often, as the soup will be thick and can stick to the bottom. 5. If the soup is too thick for your liking, stir in a splash of hot water until it reaches the perfect consistency.
  10. Taste and adjust seasoning if needed. Make the Doughboys:6.
  11. While the vegetables are cooking in the soup, prepare the dumpling dough.
  12. In a medium bowl, whisk together the flour, baking powder, salt, and dried herbs. 7.
  13. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. 8. Gradually stir in the cold water or milk with a fork until a soft, shaggy dough forms. Be careful not to overmix. 9.
  14. Once the vegetables in the soup are tender, use two spoons to drop spoonfuls of the dough directly into the simmering soup. Space them out as they will puff up. 10.
  15. Cover the pot tightly and let the doughboys simmer for 10-15 minutes without lifting the lid. They are done when they are puffed up and a toothpick inserted into the center comes out clean. 11. Carefully remove the bay leaves before serving. Ladle the hot soup and doughboys into bowls and enjoy immediately.
  16. Serves 4.
  17. Add a ½ teaspoon of smoked paprika to the soup for a savory, smoky flavor that mimics traditional recipes.

Nutrition

Calories: 414kcalCarbohydrates: 61gProtein: 15.8gFat: 12.1g

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