Vegan Dumplings with High Protein Chickpea Flour Atop Vegetable Soup

Ingredients

• 1/2 cup vegetable broth for sautéing
• 4-6 cups vegetable broth for soup
• 2 celery stalks, chopped
• 1 red onion, chopped
• 4 garlic cloves, chopped
• 2 large carrots, diced
• 1/2 head Savoy cabbage, finely sliced
• 1 large waxy potato, peeled and cut into 1/2 inch cubes (if you are using red or yellow you can leave the skin on)
• 1 cup of frozen or fresh peas
• 2 cups of spinach, coarsely chopped
• 1 teaspoon salt
• Fresh ground pepper
• 1 boquet garni - 4 sprigs of thyme, 1 bay leaf and a handful of parsley * see below
• 1 cup of Garbanzo bean flour (aka Chickpea flour)
• 1/2 cup Cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2-3 tablespoons vegan butter
• 2/3 cup unflavored, unsweetened, non-dairy milk
• 2 tablespoons minced fresh parsley