Prep 20 mins
Cook 40 mins
Spicy, delicious and easy to make. After days of being sick with a cough and cold -- in the summer, no less! -- I was ready to eat something that I could actually taste. The soup is vegan, and the dumplings are vegetarian but contain dairy and eggs.
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 medium onion, diced
- 2 stalks celery, finely diced
- 6 -7 garlic cloves, whole, crushed
- 1⁄2 cup white wine (optional)
- 1 teaspoon horseradish
- 6 -7 medium tomatoes, chopped
- 2 carrots, diced
- 3 jalapeno peppers, sliced, with seeds
- 6 cups water
- 1 bouillon cube
- 1⁄2 cup cilantro, chopped
- 1⁄2 lime
- 1 cup flour
- 1⁄2 cup cornmeal
- 1 teaspoon baking powder
- 1⁄4 cup cilantro, chopped
- 1 egg
- 1⁄2 cup milk
- salt, to taste
- In a large pot, heat up the oil. Add onions, celery, garlic and salt. Sautee on medium heat until transluscent, about 3 minutes.
- Add white wine (if using), and stir in horseradish. Simmer for 5 minutes.
- Add tomatoes, carrots and jalapenos.
- Add water, and bring to a boil. Once boiling, crumble bouillon cube into the pot, and turn heat down. Simmer for 30 minutes.
- Make the dumpling dough: In a small bowl, mix flour, cormeal and baking powder. Stir in cilantro.
- In a separate small bowl, beat together egg, milk and salt.
- Pour egg mixture into dry ingredients, and stir with a few quick strokes. Do not overmix.
- Drop dumpling dough by the teaspoon into the simmering soup.
- Close lid tightly, and do not lift for 10 minutes.
- Crush remaining cilantro in a small bowl with lime. Use as garnish when soup is served.
Spicy is a great first word for this recipe! I only used 2 jalepeno peppers and it still made my nose run!! I would suggest adding some tomato paste or something to add more substance. I liked it, however it was a little too watery and spicy for my taste. Perhaps blended and with only one jalepeno? Very interesting and the dumplings are a nice touch :)