In a large soup pot, add the olive oil, onion, and garlic. Saute on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and saute for an additional 3 minutes.
Add the potatoes, vegetable stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley and spinach. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!