What's Cookin' Wednesday

 Smokey Cauliflower, Chickpea, & Dumpling Soup

As stated, the boyfriend and I love soups. Love, love, love. I'm always looking for new, interesting soups. The smokiness of this one definitely drew me towards it. I've recently acquired an abnormal amount of paprika, and I've never used that before. So, I've been trying a ton of recipes with paprika. This soup was just so smokey and warm that it was perfect for a fall night. It has veggies and proteins and carbs. It's perfect and hearty.
We're actually eating this again tonight, since I froze half of it. I'm quite excited about it.

Ingredients:

Soup

1 medium head of cauliflower, cut into florets

1 can chick peas

6 Tbsp. olive oil

1 medium onion, diced

5 large cloves of garlic, minced

2 bay leaves

1 tsp. smoked paprika

1 tsp. sweet paprika

1/4 tsp. hot curry powder

6 cups vegetable broth

1 (6 oz.) can tomato paste

1 tsp. soy sauce or tamari

Salt & pepper to taste

Dumplings

1 1/2 c. flour (I used whole wheat)

1/2 tsp baking powder

3 scallions, green and white parts, sliced thinly

1/2 - 3/4 c. water

How To:

Preheat the oven to 400. Toss the cauliflower florets in 3 tablespoons of oil and some salt. Spread the florets out evenly across a baking sheet. Bake for 25 minutes. While those are baking, heat the remaining oil in a large stock pan. Add in the onion and garlic and saute until translucent. Once translucent, add in the bay leaves, spices, broth, paste, and soy sauce/tamari. Stir to combine the ingredients well! Turn the heat up and bring it to a simmer, then reduce the heat. Let the soup simmer for about 10 minutes. After ten minutes, add the cauliflower and chickpeas.

While that is simmering, begin your dumplings. In a medium bowl, combine the flour, baking powder, and scallions. Slowly add in the water, until you get a thick, sticky dough. Drop tablespoon-sized globs into the soup and continue to simmer. Make sure the dumplings are completely submerged in the soup. After about 15-20 minutes, check a dumpling with a toothpick. You want the toothpick to come up clean.

Let the soup cool for about 5 minutes, then laddle into bowls and marvel in the smokey goodness.

This was probably one of the most wonderful soups I've ever made. It was smokey and hearty and just warm. It may be absolutely perfect for fall. Plus, it just looks pretty.

This recipe makes a ton, but you can freeze it! Freeze half of it and save it for a lazy, cold day!



I'd love to hear what your favorite soup is! Let me know in the comments below!

What's Cookin' Wednesday

Tomato Basil Soup

Somehow, overnight, my body decided to be sick. I literally could not tell you the last time I was sick. So, of course, I act like I'm dying. Because I don't get sick, and boyfriend will now bend to my will. (; That's a joke... kinda. This wasn't my planned post, but I had forced myself to the gym and just wanted a shower and to lay down. Anything that needed me to be involved was just not happening. And what does anyone crave when they're sick? Soup!

Either way, winter is coming (someone please get that). I may try to live off of soup throughout the fall and winter! It's just so warm and cozy...

Ingredients:

2 Tbsp. olive oil

3 cloves of garlic, minced

1 bay leaf

1/8 tsp. crushed red pepper (optional)

4 Roma tomatoes

1 can (28 oz) crushed tomatoes

3/4 c. half & half or heavy cream

1 Tbsp. brown sugar

3/4 c. veggie broth

1 oz. fresh basil (mine was packaged)

2 Tbsp. Italian seasoning

Salt & pepper to taste

How to:

Heat the oil in a large stock pot. Sauté the garlic, bay leaf, and crushed red pepper until the garlic is slightly browned. While that's going, toss your Roma tomatoes and basil in a blender and pulse. Ours was a little chunky. If you don't like that, blend away! Once the garlic has browned, dump the tomato/basil mixture in. Also dump in the can of crushed tomatoes. Bring that to a low boil, and add in the cream and brown sugar. I was about to omit this because I though it was weird, but don't. I promise. Mix all this together and let simmer for about 8-10 minutes. You could totally stick an immersion blender in now, if you have one and you want it creamy. I don't have one. *hint hint mom!* Add in the broth, salt & pepper, and seasoning. Continue to heat for another 3-5 minutes, until warm throughout.

Serve hot and steamy with some grilled cheese on the side!

I totally suggest tasting it throughout the process! I used a couple of recipes and kinda just made my own. When I walked away, boyfriend added in the Italian seasoning, and it was just right. He also made the grilled cheese while I whined about being sick. (: I have to give him that! If you're wondering, we use an Italian seasoning from Penzey's! That place is like a tiny spice heaven.

What is your favorite soup to make when you're sick? (: