For the Soup:

• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 1 leek, sliced into half moons and chopped (white and light green parts only)
• 1 parsnip, peeled and diced
• 1 carrot, peeled and diced
• 1 small red bell pepper, diced
• 1 small poblano pepper, diced
• 2 ribs celery, sliced
• 4 ounces cremini or button mushrooms, chopped
• 1/4 cup chopped broccoli stems
• 1 small sweet potato, diced
• 1 small fennel bulb, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt, plus more to taste
• 4 cups vegetable broth

For the Dumplings:

• 1 cup all-purpose flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup cashew buttermilk (prepared from soaked cashews blended with lemon juice or vinegar)
• 1 tablespoon vegan butter or olive oil
• 2 teaspoons minced fresh tarragon leaves (or 1 teaspoon dried)
• 2 teaspoons minced fresh flat-leaf parsley (or 1 teaspoon dried)
• 2 teaspoons minced chives