This morning I woke up to the sound of rain, which means it is soup time. Cauliflower Paprika Dumpling Soup, to be specific. I love the sound of the rain, I love winter and I love to cook in the einter. Winter is one of my favorite seasons along with fall when I am back east visiting my family. I like the snow from afar, unless I am snowboarding, or curled up next to a fire with some family or friends drinking something warm. Who really wants to dig their car out of the snow every morning? Not me!
When California winter comes and the rain falls, I can only think about one thing, soup. I like to create dishes most people would not expect or wouldn’t normally think about making. I had a large cauliflower and I wanted to make an easy filling soup. From that I had this idea for a cauliflower paprika dumpling soup. It is filling and kid friendly, perfect for a rainy day. So far I have received two thumbs up from Thomas, Zoe, and Tommi.
Yields Serves: 4
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1 tsp. olive oil
- 1 large yellow onion, chopped into small pieces
- 1 Tbsp. paprika
- 1/8 – 1/4 tsp. hot Hungarian paprika or cayenne (this depends on how hot you like it)
- 6 cups low-sodium vegetable stock
- 1 large head cauliflower, large stem removed, cut into small florets
- 4 – 6 medium carrot, peeled and sliced thin
- For garnish: 1 small bunch flat-leaf parsley, stemmed and finely chopped
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp dried combination of basil, oregano, rosemary, marjoram, cilantro, thyme, and pepper (Italian Seasoning)
- 1/2 cup unsweetened non-dairy milk (soy, almond milk, or coconut)
- 2 tbsp olive oil
- In a large soup pot, heat the olive oil over medium-high heat. Add onions, paprika, and cayenne. Stir together, until soft, about 4 minutes.
- Add the vegetable stock, cauliflower and carrots and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
- While the soup is cooking, start making the dumplings. Stir the dry ingredients together in a medium sized bowl.
- Then stir in the milk and oil. Combine with a fork until just moistened.
- When vegetables are tender, drop the dumpling mixture by tablespoonfuls into the stew. Cover the pot and simmer for another 15 minutes. Do not lift the lid while the dumplings are cooking. When the dumplings are done (they’ll be firm, but still a little doughy).
- To serve, ladle soup and dumplings into serving bowls and garnish with parsley.
Voila! Dinner is done.
Please come back and let me know how you liked it.