I may have accidentally made food for an army on Sunday. I’m home alone for the week, and so to give myself something to do, I planned some pretty extensive cooking on the weekend. In the process, I may have ended up preparing food for 20 people.
I started with this awesome soup: roasted carrot, parsnip, sweet potato, butternut squash, and leek. All blended together and topped with steaming herbed dumplings. (This may sound pretty autumnal for April, but I never claimed that this recipe blog was seasonal, ok?)
But no, this gigantic pot of hot soup with, like, a dozen doughy dumplings on top was not enough. I also had to go and make a huge pan of Mexican-style quinoa (recipe coming soon). I’m going to be eating this FOREVER.
And I have no problem with that.
I’ve never made dumplings before, but I remember my mom always making them in chicken stew when I was growing up. I’m not really sure why I’ve never made them, since they’re so easy and also clearly delicious: I mean, they’re essentially just biscuits COOKED IN SOUP. How could that not be amazing?
So, what do we think: will dumplings in soup freeze well? I’m guessing not… better get eating!!!
Roasted Vegetable Soup with Herbed Dumplings
Recipe adapted from The Kitchn
- 1/2 medium butternut squash
- 3 carrots
- 2 medium parsnips
- 1 sweet potato
- 2 leeks, white and light green parts only
- 3 stalks celery
- 1 yellow onion
- 4 cloves garlic
- Olive oil
- Salt & pepper, to taste
- 7 cups vegetable stock
- 1 bay leaf
- Chopped parsley, for garnish
For the dumplings:
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chilled butter, cut into small pieces
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped thyme
- 1/2 cup milk
- Preheat oven to 400°F. Peel and chop the butternut squash, carrots, parsnips, and sweet potato into 1-inch chunks. Cut the leeks and celery into chunks. Peel and quarter the onion. Toss with whole garlic cloves and enough olive oil to coat, plus a generous pinch of salt and pepper. Spread the vegetables evenly on two baking sheets. Roast until tender, 40-50 minutes.
- Add the vegetables and broth to a large soup pot. Using an immersion blender, blend until you achieve a smooth consistency. Add the bay leaf, bring to a boil, and then simmer for 10 minutes or more.
- Meanwhile, prepare the dumplings. Whisk together the flour, baking powder, and salt. Add the butter and rub with your fingers or a fork until the mixture resembles fine crumbs. Stir in the herbs. Add the milk and stir until just combined.
- Drop tablespoonfuls of the dough into the simmering soup. Cover the pot and simmer for about 10 minutes or until the dumplings are cooked through.
- To serve, ladle soup and dumplings into bowls and garnish with chopped parsley.