Root Veggie Soup with Rosemary Buttermilk Dumplings

We are wrapping up soup month with the ultimate “odds and ends” soup. The other night I taught a Wild, Wacky, Wonderful Vegetables class. We all had a great time indulging in winter vegetable favorites, noshing our way through roasted radicchio, orange roasted Brussels sprouts and cauliflower, and a savory-sweet root vegetable stew. But we didn’t finish everything.  I brought home about 3 cups of chopped, raw veggies – so last night’s dinner was soup.

First, saute one chopped leek and one clove of minced garlic in olive oil. When they are soft add 3 cups of chopped root vegetables. The above combination included turnip, carrots, rutabaga, celeriac, sweet potato, and daikon radish – potato, winter squash, beets, and/or fennel would be good additions too.

Add 2 cups of water, 1 cup of tomato juice, 1/3 cup red wine, a bay leaf, 1 tsp each marjoram and basil, and 1/2 tsp fennel seed. To boost the protein level, I also added 2 Tbsp red bean granules. Bring to a boil, reduce heat, and simmer for about 20 minutes or until all the veggies are almost tender.

Just a quick aside here – I find that I am using red bean granules more and more. They are a great way to boost protein in meatless meals without adding a bean flavor, are inexpensive, and provide lots of fiber. Although I love beans, sometimes the bean granules are  just a better option. I add it to marinara sauce, soups, casseroles, stews, etc.

Anyway, I thought about adding wheat berries to the soup, but decided to make dumplings instead. My family loves dumplings and they are an easy way to make soup an EVENT. I started with a Wine Barrel Gourmet Rosemary Buttermilk Bread mix.

The whole bread mix makes enough dumplings for a large pot of soup, but since it was just the two of us I only used about a third of the mix. Combine 3/4 cup bread mix, 1 Tbsp of olive oil, and 1/3 cup milk. Drop the dumplings onto the bubbling soup, cover, and let steam for about 15 minutes.

The sweet root vegetables swimming in a tomato broth, topped with the dumplings, was a truly satisfying meal. It was also a nutritious meal with the combination of vegetables, red bean granules for protein, and the dumplings provided some whole grains. The whole pot made 3-4 hearty, and filling, servings.

It’s sad to say good bye to National Soup Month, but soup makes a great meal anytime!

If you are in the area don’t forget our other classes coming up in February:

  • Nutrition Know-How
  • Mediterranean Diet
  • Meal Planning Made Easy

Contact Kennewick Community Education to register.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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