Spicy Tomato Soup and Dumplings for a Summer Cold

Name: Spicy Tomato Soup and Dumplings for a Summer Cold
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3/4 cup, 6-8 serving(s)
Ingredients: 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

Submitted by smallfoods

"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."

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Ready In:: 1hr
Ingredients:: 21
Yields:: 3/4 cup
Serves:: 6-8

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

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.

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Reviews

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 :)

Christalina