Vegetable Soup with Gouda Dumplings

In a large pot, sauté the olive oil with the garlic over medium heat until fragrant, being careful not to burn it. Add in the leeks and cook for about 3 minutes, until soft. Add in the rest of the veggies (except the kale), turn the burner to medium-low, and cover the pot. Let the vegetables cook, stirring occasionally, until tender (about 8-10 minutes).While you're waiting for the veggies to cook down, get your dijon roux together: melt the butter in the microwave, then stir in the flour and dijon mustard.Once the vegetables are tender, pour in the roux, stock, water, kale, spices, salt, pepper, and parsley (reserving some for garnish). Cover and let simmer 20 minutes (or however long you have until dinner time), again stirring occasionally.As the soup simmers, prepare the dumplings. Bring a large pot of water to a boil. Combine the flour, baking powder, salt, and cornmeal in a medium-sized bowl. Cut in the butter, and use your hands to fully incorporate it until there are only pea-sized bits of butter remaining. Pour in the milk and the cheese, stirring with a fork until the wet and dry ingredients are fully incorporated. Drop the dumplings by half-tablespoon into the boiling water, cover, and reduce to a simmer for 7-9 minutes.Ladle up the soup, add a few dumplings to each bowl, and garnish with remaining parsley. Then sit yourself in front of the TV and dig into those dumps.