Spicy Tomato Soup and Dumplings for a Summer Cold

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.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 3/4 cup

Ingredients

• Soup

• 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

Directions

1. In a large pot, heat up the oil. Add onions, celery, garlic and salt. Sautee on medium heat until transluscent, about 3 minutes.
2. Add white wine (if using), and stir in horseradish. Simmer for 5 minutes.
3. Add tomatoes, carrots and jalapenos.
4. Add water, and bring to a boil. Once boiling, crumble bouillon cube into the pot, and turn heat down. Simmer for 30 minutes.
5. Make the dumpling dough: In a small bowl, mix flour, cormeal and baking powder. Stir in cilantro.
6. In a separate small bowl, beat together egg, milk and salt.
7. Pour egg mixture into dry ingredients, and stir with a few quick strokes. Do not overmix.
8. Drop dumpling dough by the teaspoon into the simmering soup.
9. Close lid tightly, and do not lift for 10 minutes.
10. Crush remaining cilantro in a small bowl with lime. Use as garnish when soup is served.