Chunky Vegetable Soup with Dumplings

This soup is hearty, versatile and easy to make!

Ingredients:

For Soup:

• 7-8 cups chicken/beef/vegetable broth

• 1 lb Irish or Yukon Gold potatoes (about 3 medium)

• 3/4 lb carrots (about 5 medium)

• 1-2 onions, halved then quartered

• 2 cloves garlic, chopped

• 6 pieces thinly sliced and peeled ginger

• 1/2 tsp ground cumin

• 1 tbsp vegetable oil

For Dumplings:

• 1 cup all-purpose flour

• 1 tbsp room temperature butter

• 1/2 tsp baking powder

• 1/4 tsp salt

• black pepper to taste

• 1 tsp finely chopped chives or parsley

• 2/3 cup warm water

1. Peel and dice potatoes (1 1/2 to 2"). Peel carrots and cut into 1/2" circles. Heat oil in a large soup/stock pot over medium heat. Sauté onions 2 minutes, add carrots and potatoes, cook 2 minutes. Turn vegetables occasionally as you cook. Add garlic and cook 30 seconds. Add stock and ginger slices to veggies. Bring to a boil; lower heat to simmer and cook 8-10 minutes until vegetables are slightly tender.

2. While soup is cooking, in a medium bowl, mix flour, baking powder, chives, salt and pepper. Add butter and incorporate into flour mixture. Add warm water in small amounts and mix with a fork until you have a soft dough, but not watery. You want to be able to drop by spoonful into soup.

3. Add dumplings to soup by the spoonful. Cook covered over medium low heat for 8-10 minutes. Dumplings will start to float to the top of the pot as it cooks. Serve warm.

Yields: 4 servings

Dumplings rising to the top of pot as they cook.

Notes&Tips:

• If using Yukon Gold potatoes, leave the skin on for added nutrients.

• Roasted chicken thighs or drumsticks can be added if you just have to have meat. Meatballs are a good meat option, too, or even grilled chicken breast.