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Soup: 3 cups diced onions 2 cups peeled and diced parsley root 1 quart low sodium vegetable broth or water 6 carrots, peeled and diced 1 cup minced celery 2 bunches fresh parsley, minced, stems included, (about 1/4 cup) 2 cups diced summer squash 1 Tablespoon fresh dill 2 teaspoons cracked black pepper Place onions and parsley root in a large pot. Dumplings: 1/2 cup water 1/2 cup soy or rice milk 1/4 cup prepared egg substitute (see note) or silken tofu All-purpose flour (approximately 1/2-2 cups) Mix water and milk together in a medium bowl. 1 Tablespoon silken tofu 2 Tablespoons prepared mustard 2 teaspoons orange juice concentrate 1/2 cup sunflower or vegetable oil 2 Tablespoons white wine or champagne vinegar 3 Tablespoons chopped fresh dill 2 teaspoons white pepper Place tofu, mustard, and orange juice in the canister of a blender.