Friday, March 9, 2012

Hearty Tomato and Herb Dumpling Soup

This tomato and dumpling soup is a favorite. If our house was a restaurant it'd be a house favorite. We eat this every couple months or so and each time I make it everyone (all two of us) give a big sigh of yummy relief knowing what's to come. A delicious, filling and satisfying meal that we know will be good. Hakuna Matata - it means no worries.

It's a great pantry staple meal since the recipe calls for canned items and things you've probably always got around (or at least we do). Of course you can always use fresh stuff in season - like tomatoes. This to me is a great example of a vegetarian meal done right. Besides TJ's faux chick'n nuggets, I'm generally not a fan of fake meat products so this really provides it all for me. Veggies, protein (chickpeas), grains, herbs, spices and cheese. Hope those are meal requirements for your food too! Enjoy!


Hearty Tomato and Herb Dumpling Soup
Adapted from The Complete Vegetarian Cookbook

Serves 4 (ha, maybe 3!!)

Soup
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, crushed
1/2 teaspoon ground coriander
1 teaspoon cumin
1/4 teaspoon chili powder
1 can chickpeas, drained and rinsed
1 3/4 cup vegetable stock
1 14 oz can chopped tomatoes

Dumplings
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter, chopped
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh herbs
3 tablespoons water

Heat the oil over medium-high heat in a large saucepan and saute the onion for 2-3 minues or until soft. Add the garlic, cumin, coriander and chili powder and cook for 1 minute. Add the stock and tomatoes and blend with an immersion blender (or skip for chunk style soup)

Stir in the chickpeas and bring to a boil. Once it boils reduce the heat and simmer, covered for 10 minutes.

To make the dumplings, sift together the flour, baking powder and salt. Add in the chopped butter and knead with your fingers until the mixture starts to resemble fine bread crumbs. Stir in the cheese and herbs, and then make a well in the center of the mixture. Add in the water and mix together (use your fingers for this step).

Divide the dough into 8 portions and roll into small balls. Add the dumplings to the soup, cover and simmer for 20 more minutes.


Why we have organic cumin is beyond me. What's more random than having that spice in organic variety? Having TWO of those in organic variety. That's what happens when you combine forces (aka get married).


The smell of cooking onions is heaven over here. If I time it right I can be cooking just onions when Tony walks in the door at night and he'll say "dinner smells great!". Really all I've done is the onions but it elevates the entire meal because of those great smelling first expectations.


I took this photo last time I made the meal. It was before Christmas and I didn't have my immersion blender back then. I used our blender for the smoothing step of the soup. It works just as good but it such a hassle. The fear of having hot liquid all over the kitchen makes me go very slow in small portions. I use a step-stool so I can stand right above the blender and put my entire body weight on the lid so it doesn't pop off. That'd be a funny photo!


The (almost) final product!

Happy Friday. Enjoy!

5 comments :

  1. I'm not a big meat eater so this sounds perfect!

    ReplyDelete
  2. Hi Robin!
    Thanks for leaving such a nice comment on my blog this morning!
    I love the look of this recipe - so glad you shared it. Can't wait to give it a try... I loooove dumplings, and what's not to love about a homemade hearty tomato soup?

    ReplyDelete
  3. ooooo I never thought about making dumplings but with a soup that sounds divine! I may have to give it a try, thank you :)

    ReplyDelete

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