Roasted Vegetable Soup with Herb Dumplings
- 1/2 butternut squash
- 3 carrots
- 2 parsnips
- 1 sweet potato
- 2 leeks, white and light green parts only
- 1 yellow onion
- 4 cloves garlic, unpeeled
- Olive oil
- Salt
- Pepper
- Chile powder (optional)
- 6 cups vegetable stock
- 1 bay leaf
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons chilled butter, cut into small pieces
- 1 tablespoon finely chopped marjoram
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped thyme
- 1/2 cup milk
- This recipe is vegetarian
- Produce
- Bay leaf (1)
- Butternut squash (1/2)
- Carrots (3)
- Garlic (4 cloves)
- Leeks (2)
- Marjoram (1 tablespoon)
- Parsley (1 tablespoon)
- Parsnips (2)
- Sweet potato (1)
- Thyme (1 tablespoon)
- Yellow onion (1)
- Canned Goods
- Vegetable stock (6 cups)
- Cooking & Baking
- Baking powder (2 teaspoons)
- Chile powder (1)
- Flour (1 cup)
- Kosher salt (1/2 teaspoon)
- Olive oil (1)
- Pepper (1)
- Salt (1)
- Dairy
- Butter (2 tablespoons)
- Milk (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 17, 2012 (4 months ago).
269 people saved this recipe.
