Hello Everyone and welcome to my VERY FIRST COOKING BLOG!! I am so excited to share this blog with you in conjunction with my IGTV video for this recipe. I love myself some veggie and dumpling soup. It is always so warm and comforting and it tastes like home. It is always a “feel good” dish for me in the colder months of the year (yes including SPRING in Boston). This soup is gluten free and vegan as there are no animal products used in making this soup. Please watch my IGTV to see how i cooked my seasoning and how the soup was made over all.
This soup can be frozen for later and it tastes even better the next day. If it is looking a bit dry just add water and reheat on the stove top or place it in a microwave safe bowl and reheat in your microwave. You can also easily prepare the vegetables the night before and basically turn it into a dump and cook meal for when you get home from work. You can even serve it over rice or quinoa or any other grain. The possibilities are endless with this soup. Give it a try and let me know what you think!
- 3 Medium Sized Potatoes
- 3 Medium carrots
- 4-5 leaves of Kale ribs removed and chopped into small slices
- 1 Cup (or more) of Squash or pumpkin chopped
- 1 cup of celery chopped
- 3 or more cloves of garlic
- 2 heaping tbsp of Sofrito
- Any other vegetable you want to add
- Gluten free flour
- 1 tbsp Adobo to start
- 1 tbsp Garlic Powder
- Salt to taste
- Pepper to taste
- 4 cups of water + ¼ cup
- 1 32 oz box of vegetable broth
- 1 tbsp of cooking oil of choice (I used canola)
To start I prepped all my vegetables. I peeled and “diced” my potatoes and my squash. I removed the ribs from the kale and chopped it into the thinnest slices I could. I really am the worst at cutting veggies. I roughly chopped up my cloves of garlic and also peeled and cut my carrots.
After you prepare your vegetables you will pour 1 tbsp of cooking oil in your pan and heat it up on med heat. Once heated you will QUICKLY add in your adobo and garlic powder cooking it and stirring frequently until it reaches a slightly brown color DO NOT OVER COOK. Have your Sofrito standing by because once the adobo and garlic powder reach the brown color you will quickly add in the Sofrito, it will sizzle and smell delicious already. Cook this for about 1 minute or until the sizzle slows a bit and then add in your garlic cloves and cook for another minute.
Next you will add in the 32 oz box of vegetable broth. Once you have the added the broth add in all of your vegetables. Once all your vegetables are in the pot add your water until all the vegetables are submerged, for my pot that was about 4 cups of water.
While you let your soup boil you will prepare your dumplings. First take a cup of gluten free flour in a bowl and add a pinch of salt and pepper and mix it together until combined. Next take ¼ cup of WARM water and VERY SLOWLY add it to the flower mixing with your CLEAN fingers until you can form a ball from the flour. DO NOT PUR ALL THE WATER IN AT ONCE. Once you have formed a ball of dough, break the dough apart and form the pieces into small balls. Once you have formed all your dumplings and the soup is boiling DROP the dumplings into the soup. Cook the dumplings for 10 to 15 minutes in the BOILING soup.
Adjust the seasonings in your soup to your preferred taste and cook until the vegetables become tender.
Once the vegetables are tender, remove from heat, serve and enjoy!