Friday, May 11, 2012

Roasted squash & dumpling soup

This spring has been so mercurial: two days of warmth and sun, then four days of gray skies and chilly rain. On rainy afternoons, I turn to the two things that make the day instantly better: a good soup and a hot bath! Here is the recipe for a soup I made to warm up my stomach and soul on a recent chilly spring afternoon!

-10 c. water
-1 small squash
-10 bella mushrooms
-2 carrots
-1/2 cup broccoli
-5 garlic gloves
-1/4 c. soy sauce
- 1 tblspn sesame oil
-1/2 tspn lime juice
-3 veggie bullion cubes
-1/2 tspn red pepper flakes (optional)

For dumplings:
-1 c. flour
-1 tblspn olive oil
-1/2 tsnpn salt
-1/4 water (adjust as needed)

What to do?
-Peel and cut squash into cubes, place in baking dish and roast in 350 degree oven for 30 minutes (or until it is soft).
-To make simple dumplings pour flour into a bowl, add water, olive oil and salt. Using your hands work the dough, adjust water and flour so dough is dry in your hands--then make dumplings by rolling small rounded-balls. 
-In large pot boil water and bullion cubes to a rolling boil then add soy, sesame, lime juice, and pepper flakes. Add carrots and garlic. Let it boil again. Now add mushrooms, broccoli, squash and dumplings. Let it cook on medium for 12-15 minutes, then on low for 5. Turn off, cover and allow to sit for 10 minutes before serving.

1 comment:

  1. That one was absolutely delicious!! CGQ (your husband)