Roast Cauliflower and Tomato Soup with Garlic Chickpea Dumplings

It’s time to admit it’s getting cold. Sweatshirts and light jackets aren’t going to cut it anymore and when I walk outside I’m always cold. My refusal to wear my long puffy coat is not going to last much longer. And it’s probably a good idea to try and find where I shoved my hat and gloves at the first sign of spring last year…

When I come home and am ready for dinner all I want to make is something warm (at least if I’m warm on the inside I can pretend it’s warm out, right?). Try this soup tonight. With roast cauliflower, a tomato soup base and yummy chickpea dumplings, you’ll be warm and full and a lot happier in no time.

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Roast Cauliflower and Tomato Soup with Garlic Chickpea Dumplings

Serves two

Ingredients:

For the Soup:

1/2 large head of cauliflower

1/2 large onion

6 baby carrots

5 cloves garlic

2 tsp paprika

1 tsp tumeric

1/2 tsp black pepper

1 cup veggie broth

1 cup water
1 cup tomato soup
1 tsp Worcestershire sauce
1 tsp soy sauce
For the Dumplings:
1 1/2 cup chickpea flour
3/4 tsp salt
1/2 tsp baking powder
2 scallions thinly sliced
1 tbsp garlic
1 tsp tumeric
1 tsp paprika
2 tsp black pepper
Directions:
Chop up cauliflower into desired sized pieces. Spray a pan or heat a little olive oil and begin to roast the cauliflower. Meanwhile chop up carrots and onions, and after a few minutes add them to the cauliflower. Cook about 10 minutes or until softened, add garlic and cook two more minutes.
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Next, add spices, tomato soup, vegetable stock, water, soy sauce, and Worcestershire sauce. Turn up to high heat for two minutes and then turn down to simmer for about ten minutes.
While soup is simmering, make dumplings. In a bowl, mix chickpea flour, baking, powder, scallion, and spices. Begin adding water, a little at a time, until the dumpling batter becomes cookie dough consistency.
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Drop dough into simmering soup one spoonful at a time. Spoon a little broth over each dumpling and then cover the pot and let dumplings cook about ten minutes, or until a fork or toothpick comes out of a dumpling clean.
Divide the soup between two bowls and serve.
Processed with VSCOcam
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2 thoughts on “Roast Cauliflower and Tomato Soup with Garlic Chickpea Dumplings

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