• In a large pot add in the chopped medium onion, carrot, garlic, and bell pepper. Cook over medium-high heat until the onions become translucent. Add in a small amount of veggie broth to prevent the veggies from sticking.
  1 medium onion, 2 medium carrot, 3 cloves garlic, 1 medium yellow bell pepper
• Once the onion is translucent and the carrots are soft, add in the chopped potatoes, salt and pepper, and the Italian seasoning.
  2 cups potatoes, 1 tbsp Italian seasoning, 1 tsp salt, 1 tsp pepper
• Add the rest minus 1 cup of vegetable broth to the soup. Allow it to come to a boil.
  9 cups vegetable broth
• In a saucepan add1/4 butter and 1/4 cup of flour. Stir until it forms a paste. Add in the reserved vegetable broth and 1 cup of the canned coconut milk.

  Add the mixture to the soup and allow the soup to come to a boil.
  1/4 cup flour, 1/4 cup vegan butter, 1 can coconut milk

Making the dumplings

• Meanwhile, to a bowl add the dry ingredients - flour, baking powder, Italian seasoning, and salt. Stir to combine.
  1 tsp baking powder, 1 cup flour, 1/2 tsp salt, 1 tbsp Italian seasoning
• Cut in the butter to the flour mixture until it resembles crumbs.

  Add the reserved 1 cup of coconut milk. Stir to combine.
  1/4 cup vegan butter
• Spoon in dumplings into the creamy soup. Cover and allow to cook for 10 minutes.